This recipe has only 5 actual ingredients (minus the spices), 6 if you like it a bit thicker by adding spuds. It is delish!
Prep Time: 30 Min
Cook Time: 6 hours
Total Time: 6.5 hours
Yield: 4
Source: Internet but modified this recipe to be simpler.
Ingredients:
- 1 large white onions
- 2 skinless, boneless chicken breasts, split
- 3 cups beef broth
- 2 Tbsp unsalted butter
- 1 tsp parsely
- 1 tsp garlic powder
- 1 pinch salt/pepper
- 1 Pkg Idahoan Instant Spuds*
- 1 butcher knife
- 1 microwave safe container
- 1 crock pot
- 1 paring knife
*Optional
Steps:
- It's always important to have a safe way to cut anything round. Cooks all agree that it's nice to slice a little bit off of surface, as a place to "set" your onion. Then slice off both ends.
- Skin the onion and slice it into smaller pieces. I prefer halves, but you can do the whole ring if you want.
- Now line the bottom with the onions. No need to grease anything.
- Slice the chicken into 4 halves, lengthwise. Do your spices on both sides and place them on top of the onions.
- Melt your 2 Tablespoons of unsalted butter and pour over the chicken. Then add your 3 cups of beef broth. Salt and pepper at the last. Cover and cook on low for 6 hours. You can do this with frozen chicken, but add 2 hours cook time.
- I love chicken and spuds. So when the dish was done, I removed the chicken and sprinkled a package of instant spuds into the broth and onions. Once mixed, I put the chicken back in and turned off the crock pot and let it sit, covered. This feeds 4 generously with sides. As a single cook, I ate on it for a couple days. It freezes like a dream! Enjoy!
