A KosherEye Signature recipe
An Easy slow cooking, one pot meal, and a KosherEye cold weather favorite, perfect for weekday dinners and Shabbos lunch.
2 1/2 – 3 pounds cut up chicken
3 stalks celery with leaves, chopped
2 carrots, large rough chop
1 clove garlic, chopped
1 large onion, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon black pepper
2 bay leaves
2 cups cold water and 4 cups kosher chicken broth (such as boxed Manischewitz or Imagine Brand)
Place vegetables in a 4-5 quart slow cooker. Top with chicken, spices, liquid. Cover and cook on low heat setting for 8 to 10 hours. Remove chicken, debone, cut into pieces, add back into soup. Enjoy.
Yield: Serves about 6
Optional additions to recipe: 1 chopped parsnip or 1 chopped turnip.
Serve with cooked white rice or cooked egg noodles
And, one more variation: omit all of the liquid in the recipe, use a whole chicken, and presto, you have crockpot roast chicken!
Recipes: Soup, Chicken, KosherAdd a comment