Brought To You By 318Central.com ... Submitted By Our Friend, Cathy Humphrey
~ 2 Chicken Breasts
~ 3 Stalks of Celery
~ 3 Carrots
~ White Onion (amount to your taste)
~ 2 teaspoons Poultry Seasoning
~ ½ Stick of Butter Sliced
~ Salt (amount to your taste)
~ Pepper (amount to your taste)
~ Place 2 Chicken Breasts in Slow Cooker.
~ Cover Partially with water
~ Slice Carrots and Celery and put in Slow Cooker
~ Slice and Dice Onion (amount to your taste)
~ Sprinkle on Poultry Seasoning
~ Put Butter slices on top
~ Sprinkle Salt and Pepper (amount to your taste)
~ Cover and cook 4 hours on high (time may very as I find each cooker is different)
~ ¾ of the way through draw some of the Broth off and place in pan and set aside for gravy
~ After Chicken is done remove and take the vegetables out and place aside.
~ Add the remaining broth to the pan and make your gravy. I prefer cornstarch for my thickening, as it is very smooth and doesn’t take over the flavor of the chicken and seasonings.
Serve with sides of your choice. I like mashed potatoes or rice and vegetable. I add the sliced carrots, celery and onion to my vegetable side when serving for a nice addition of flavor.