Braised Chicken with Onions, Potatoes and Peas

Found this on Dollar Stretcher: This warmer-upper recipe from Chet’s Crock will serve quite nicely for us on this snowy Baltimore evening. Though I’d pass it along to you; this will serve six people. Let me know if you like it!


3 pounds boneless skinless chicken breast halves
2 tablespoons paprika, Hungarian
1 1/2 tsp. salt
1 tsp. pepper
6 large onions, thinly sliced
1 tsp. chicken bouillon powder
12 small red potatoes, unpeeled and halved
1 10-ounce package frozen green peas
2 Tbs. chopped parsley

Instructions: Rinse the chicken under cold water and pat dry. Season with the paprika, salt and pepper.

Place all vegetables on the bottom of the crockpot, potatoes first, and then put the meat on top. Season with the bouillon powder. Cover and cook until vegetables are tender and the chicken is done. Cook 7 to 10 hours on low or 3 to 4 hours on high.


Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet’s Crock.