Provencal Chicken & Potatoes

Submitted by United Church of God on Fri, 2011-08-05 13:28
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Description

Potatoes and carrots are slow-cooked with chicken then basted in a delicious rosemary broth.

Summary

Yield
Servings
Source

Patti Josifek

Prep time6 hours

Ingredients

1Poundsmall potatoes (quartered)
1Packagebaby carrots (16 oz. bag)
1Clovegarlic
2 1⁄2Poundchicken pieces (skin removed)
1 1⁄2Cupchicken broth
1Teaspoonbasil leaves
1⁄2Teaspoonrosemary
1⁄2Teaspoonsalt
1Canartichoke hearts
2Teaspooncornstarch
1Tablespoonwater

Instructions

Place potatoes, carrots and garlic in a 4-5-qt. Crock-Pot slow cooker.  Place chicken on top of vegetables.  Mix broth, basil, rosemary, and salt; pour over chicken and vegetables.  Cover and cook on low heat setting about 6 hours.  Remove chicken from slow cooker; keep warm.  Darin artichoke hearts, stir 2 tsp. artichoke marinade into mixture in slow cooker.  Cut artichokes in half; add to slow cooker.  Mix cornstarch and water until smooth.  Gradually stir cornstarch mixutre into Crock-Pot.  Cover and cook on high setting about 15 minutes or until slightly thickened.  Serve chicken with vegetables, spooning some of the cooking juices over each serving.

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United Church of God
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