April 1, 2015.

Recipe # 91.

                                                     Chicken Thighs with Vegetables

Well we babysat again today. This actually is something we do at least 4 days a week. We babysat later today than usual; so our daughter bought us Subway for dinner. I guess I will get the Roast cooked tomorrow; maybe.

I've been thinking about a recipe today with chicken thighs. Most of us are on some sort of a budget. Some of us have to watch our spending more than others. With that in mind chicken is a good choice to help us save money on our groceries. So here is my recipe of the day using chicken. 

                           Chicken Thighs with Vegetables in Cream of mushroom Soup

6-8 Chicken Thighs.

1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.

6-8 Carrots; cleaned and cut into chunky pieces.

6-8 Potatoes; peeled and quartered.

1 Pound Frozen Cut Green Beans.

1 Small Box of Mushrooms; cleaned and sliced.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Can Reduced Fat and Sodium Cream of Chicken Soup.

2 Cans Reduced Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Put the Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them.
Transfer the Chicken, Onion and Garlic into the Crock-Pot with a slotted spoon.
Mix the Soups and Chicken Broth together and pour it on top of the Chicken and Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.