Easy Crockpot Italian Chicken

-

I made this meal last week. It was not on my menu but I had about 3# of chicken thighs in the fridge that needed to be made into something. So I put this meal together based on what I had to work with. It turned out very good and was super easy to make.

I served the Italian chicken with some buttered pasta sprinkled with parmesan cheese.

I started by cutting up a medium size onion in slices. Then cut up one can of olives and about 5 or 6 large mushrooms.



For spices I used pepper, granulated garlic, Italian seasonings and pink Himalayan salt.



I put a few of the chicken thighs in the bottom of the crockpot and sprinkled my seasonings over the top...




Then put a layer of onions, olives and mushrooms...




Then continued repeating the layers until I had used up all the veggies and all the chicken...



I cooked it on low for around 7 hours. Served it with the pasta and a green salad...




Like I said, it was good and very simple to make.



Easy Crockpot Italian Chicken

3# boneless, skinless chicken thighs
1 medium size onion, sliced
1 can olives (about 14oz), sliced
5 or 6 large size mushrooms, sliced
Seasonings: pepper, granulated garlic, Italian seasonings and salt, amounts are according to your own taste


Begin by putting a layer of chicken thighs on the bottom of the crockpot. Sprinkle on seasonings, according to taste. Add a layer of onions, olives and mushrooms. Repeat layers until all chicken and veggies are in the crockpot. Cook on low for 6 to 8 hours. Serve with pasta and a green salad.


 

Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more