I made this in my 6.5 quart crock pot. If your looking for a delicious way to get your vegetables in - this is it!
1/2 cup chopped fresh pasrsley
1 1/3 cups chopped celery
1/2 cup chopped onion
1 1/4 cup chopped carrot
1 chopped potato (I like to leave the skin on)
1 chopped small sweet potato
1 cup chopped tomato (I prefer the Pomi brand in the red carton).
2 cups of chopped green beans
2 quartered and chopped chopped zuchinis
1 cup frozen peas
1 Tablespoon of chopped garlic
1 teaspoon of basil
1 teaspoon of thyme
1 teaspoon of sage
1/2 teaspoon pepper
Water: Approx 6 cups of water (the water level should just cover the top of the vegetables)
Slow Cooker Directions: Cook on low for 8+ hours until vegetables are tender. Once the veggies are tender, remove 4 cups of the vegetables and process them with a immersion blender or food processor and then return the processed pureed vegetables to the soup. This gives texture to the soup and thickens it without adding extra starch or fat. Finish the soup by turning the crock pot off letting the soup cool slightly and mixing in 3/4 cup of grated parmesan cheese. You will need to add additional salt to taste.
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Stuffed chicken breasts are sooo pricy at the grocery store, but you can make them at home for a fraction of the cost. This is simple to do and they came out super in the slow cooker. The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:
ham and swiss cheese (aka Cordon Bleu),
feta, sun dried tomatoes and spinach,
goat cheese and spinach
pepperoni and mozzarella.
boneless skinless chicken breasts
Your items for stuffing (i.e. cheese, veggies, meat)
(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan
(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll in breadcrumbs if desired. At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.
Crock Pot Cooking Directions
Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained. cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.
Posted by Christine at 4:56 PM