Slow-Cooker Herbed Chicken and Vegetables

Progresso® broth provides a wonderful addition to this slow cooked chicken and vegetable dish - perfect for dinner. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 14, 2014

Make with

Progresso Broth

Ingredients

teaspoons vegetable oil

chicken drumsticks

chicken thighs

Salt and pepper

1/2

cup pearl onions, peeled

1/4

teaspoon salt

cloves garlic, finely chopped

cups Progresso™ chicken broth

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

dried bay leaves

lb carrots, sliced diagonally

lb fresh baby portabella mushrooms, sliced

tablespoons cornstarch

tablespoons cold water

1/4

cup fresh Italian (flat-leaf) parsley leaves

tablespoon fresh lemon juice

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1

In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
2

Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.