Inside 264

It's Friday {yay!}, so that means it's time for a peek inside my house. Today's photos are all in the kitchen. Have a great weekend, and "see" you on Monday!

{loading the crockpot for tonight's dinner - recipe below}

{old scale and poster in a corner of the kitchen}

{small collection from the summer}


Crockpot Creamy Chicken and Veggies Recipe {low fat!}
  • 4 lb. chicken, cut into serving pieces
  • 2 lbs. small red potatoes, cut in half
  • 16 oz. pkg. baby carrots
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 14 oz. can low sodium chicken broth
  • 1 cup light sour cream
  • 3 Tbsp. flour
  • 1/8 tsp. white pepper
  • 1/2 tsp. dried thyme leaves

In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.

In small bowl, stir together light sour cream, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 6 servings

NOTE: This recipe originally cooked for 10-12 hours on low. However, with the newer crockpots which cook hotter, you should start checking the chicken and vegetables for doneness at the 8 hour point.


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