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This slow cooker recipe delivers maximum flavor with minimum effort. Serve with fresh baked biscuits.
4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved
3 cups cubed potatoes (about 1 pound)
3 cups baby carrots (about 1 pound)
1 medium onion, coarsely chopped
2 packages McCormick® Chicken Gravy Mix
1 cup water
1 teaspoon Lawry's® Seasoned Salt
1 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Poultry Seasoning
1 cup sour cream
Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly.
Mix Gravy Mixes, water, seasoned salt, thyme and poultry seasoning in small bowl. Pour mixture over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
Place chicken and vegetables in serving dish. Stir sour cream into drippings in slow cooker with wire whisk. Pour over chicken and vegetables.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)
Needs some salt cooking time to long I believe. I think I bake next time and then throw gravy over top
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I put this in the croc-pot before church and it was ready when we got home. My family loved. I will make it again soon! Thanks for the recipe!