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When I close my eyes and think back to coming home from college on those 10 p.m. nights, I can smell the warm, cozy smells of the chicken, ready, hot, and waiting in the slow cooker. The genius of the slow cooker supper is in the ease it takes to make and the ready-whenever-you-are quality it has. If you need an easy dump-in-the-slow cooker recipe that you can make in the morning, serve your kids for supper at 5 and then eat for your supper at 8, this is it.
4 chicken bottoms or 6 chicken thighs
2 sweet potatoes, cut into thick chunks
1 onion, quartered
1 bag baby carrots
4 cubes Gefen Frozen Garlic
2 (32-ounce) cartons beef stock, such as Manischewitz Beef Broth
1 tablespoon Tonnelli Worcestershire Sauce (fish-free)
1 tablespoon Italian seasoning blend
salt, to taste
Put the chicken in a slow cooker. Add all your veggies. Top with the beef stock, Worcestershire sauce, and seasoning.
Cook on low for eight hours or high for five to six hours. Enjoy!
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