What you need:
- 3 lbs chicken pieces
- 7 medium potatoes
- 1 large green pepper, chopped
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1/2 c water
- 3 t oregano, dried
- 1 t salt
- 1/2 t black pepper
What you do:
- Quarter potatoes with skins on. Layer on bottom of 5-6 quart
crock-pot/slow cooker. Add celery, green pepper, onion and
chicken. In a small bowl, combine garlic, water, oregano, pepper
and salt. Pour over chicken and veggies in the crock. Cook,
covered, for 8-10 hours on low. Chicken should be cooked
through and veggies should be tender.
- You may use boneless skinless chicken thighs, or remove skin
from bone-in chicken for a healthier alternative. Add 1-2 T of
olive oil if you use this method.
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