Chicken Vegetable Crockpot Recipe
8 cloves garlic
1 plum tomato
1/2 cup water
3 pounds boneless chicken breasts
1 bay leaf
tsp minced garlic
1/4 cup olive oil
1 Tbsp basil
2 lb bag of broccoli / cauliflower / carrots
Cut up the onion, cloves and tomato into bite sized pieces. Mix them and the water in the bottom of the pot. Cut the chicken into quarters and add in. Mix in a bay leaf, dash of pepper, minced garlic and olive oil. Let sit for 4 hours on high.
Add in zucchini, broccoli, cauliflower and carrots as desired. Salt and pepper to taste. Cook another 90 minutes. Note that if you want, you can add water and cream of chicken soup at the end to make it more of a 'rich chicken soup' than a stew!
Makes 8 servings
Carbs per serving: 5-6g depending on veggie blend used
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