Pot Roasted Chicken and Vegetables

Pot Roasted Chicken and Vegetables
Pot Roasted Chicken and Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    chicken (3 lbs.) cut into 8 serving size pieces,

  • skinned, rinsed and patted dry

  • 2

    Tbl. diet margarine

  • 2

    Tbl. olive oil

  • 2

    C diced (1/2 inch) carrots

  • 1

    medium sized onion, halved and slivered

  • 2

    Tbl. very finely minced garlic

  • 1

    tsp. dried tarragon

  • Salt and pepper to taste

  • 2

    Tbl. cornstarch

Directions

Place all of the ingredients EXCEPT the cornstarch in the Crock-Pot. Stir to combine. Cover and cook on high for 4-1/2 hours or until cooked through. Remove the chicken pieces from the Crock-Pot and keep warm. Mix the cornstarch with 2 Tbl. of cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered, 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce. Printed

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