- 4 potatoes, peeled and sliced
- 4 carrots, peeled and sliced
- 2 brown onions, diced
- 4 sticks of celery, sliced
- 4 cloves of garlic, crushed
- 2L chicken stock
- 1 packet French onion soup
- 6 chicken thighs whole and trimmed of all fat
Method
- Place all vegetables into pot in order of list
- Mix soup mix into chicken stock and pour over vegetables
- Push chicken thighs under liquid
- Cook for 4 hours on high or 8 hours on low
- Remove chicken from cooker and using two forks shred chicken, Return to pot and stir
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