Crockpot Chicken and Vegetables

This isn’t an exciting meal, but it’s simple and easy. Sometimes you just need simple and easy. Served with a side salad, it’s perfect for a lazy Sunday dinner.

Crockpot Chicken and Vegetables

1 large sweet onion, chopped
1 pound small new potatoes, halved
1/2 pound baby carrots
1/2 pound fresh green beans
2 – 4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper, to taste
3/4 cup chicken broth
3 tablespoon cornstarch
1 tablespoon soy sauce

Layer the onions, new potatoes, carrots, green beans into the crockpot. Top with the chicken breasts. Drizzle the olive oil over the chicken and veggies. Season with salt and pepper.

Combine the chicken broth, cornstarch, and soy sauce. Pour over the chicken and veggies.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is cooked through and the veggies (especially the potatoes) are tender. Stir this dish occasionally while it’s cooking.  If the sauce is getting too thick, add a little more chicken broth.

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