Crockpot Chicken With Vegetables

Boneless chicken breasts with small potatoes, baby carrots, onion, chicken broth, sour cream and flour.

Ingredients -

2 pounds Boneless, Skinless Chicken Breasts
2 pounds Small Potatoes, cut in half
1/2 pound Baby Carrots
1 large Onion, cut into eighths
1 (14 1/2 ounces) can Chicken Broth
1 cup Sour Cream
3 tablespoons All-Purpose Flour
Sea Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add chicken breasts, small potatoes, baby carrots, onion and chicken broth to crockpot and stir to combine.

2. Cover and cook on LOW 10-12 hours.

3. Combine sour cream and flour in a small bowl. Stir into chicken and vegetables.

4. Continue cooking 10 minutes, uncovered.

5. Season with salt and pepper.

Variations and Recipe Ideas:

Cooking Tip

Boneless Skinless Chicken Breasts

Be sure to trim excess fat from the chicken breasts before cooking.

Cooking Tip

Chicken on the bottom

Its a good idea to place the chicken breasts on top of the vegetables, as the vegetables will cook better directly against the heat surface.