What you need:

  • 3 lbs chicken pieces
  • 7 medium potatoes
  • 1 large green pepper, chopped
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1/2 c water
  • 3 t oregano, dried
  • 1 t salt
  • 1/2 t black pepper

What you do:

  • Quarter potatoes with skins on.  Layer on bottom of 5-6 quart
    crock-pot/slow cooker.  Add celery, green pepper, onion and
    chicken.  In a small bowl, combine garlic, water, oregano, pepper
    and salt.  Pour over chicken and veggies in the crock.  Cook,
    covered, for 8-10 hours on low.  Chicken should be cooked
    through and veggies should be tender.
  • You may use boneless skinless chicken thighs, or remove skin
    from bone-in chicken for a healthier alternative.  Add 1-2 T of
    olive oil if you use this method.
Crock Chicken and Potatoes
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