Crockpot Chicken and Vegetables

This warm and comforting meal combines tender chicken legs with fresh vegetables in a rich broth, giving you a wholesome dinner with minimal effort.

Ingredients:

• 4-6 frozen chicken legs (or as many as will fit in your crockpot)
• 4 cups mixed vegetables (carrots, celery, green beans, and diced tomatoes)
• 1 green bell pepper, chopped
• 1 onion, chopped (sweet or green)
• 4-5 cloves minced garlic
• 1-2 cups bone broth or vegetable broth (adjust for desired consistency)
• 2 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 1 can crushed tomatoes (for added flavor and moisture)
• Optional: Fresh or dried herbs for garnish (like parsley or thyme)

Cooking Instructions:

1. Prepare the Chicken: Place the frozen chicken legs directly into the crockpot. No need to thaw them!

2. Add Vegetables: Layer the chopped carrots, celery, green bell pepper, onion, and minced garlic over the chicken legs.

3. Season and Add Broth: Sprinkle the oregano, paprika, salt, and pepper over the layers. Pour in the bone broth and crushed tomatoes, ensuring the chicken is well covered.

4. Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.

5. Shred Chicken (optional): If you prefer, you can remove the chicken legs after cooking, shred the meat, and return it to the pot for a shredded chicken stew.

6. Serve: Ladle the chicken and vegetable mixture into bowls, garnishing with herbs if using. Enjoy your comforting, hearty meal!

Flavor Profile:

This Crockpot Chicken and Vegetables dish is savory and comforting with a rich, hearty flavor. The chicken becomes tender and infuses the vegetables with deliciousness as they cook all day. It’s perfect for a cozy family dinner or to prepare ahead for a busy week.

Enjoy your wonderful meal, dear! If you have any adjustments or questions while you're cooking, just let me know!