Makes: 4 servings
Created by The MDM Team, Tuesday, February 19, 2008
Grilled chicken can become boring over time. So why not kick it up a notch with this Greek spin that combines poultry with a carrot and cabbage medley? We guarantee you won't be disappointed.
4 chicken breasts, skinless and boneless
1 medium head cabbage, quartered
1 lb. carrots cut into 1-inch pieces
Water, to cover
4 cubes chicken bouillon
1 tsp. poultry seasoning
1/4 tsp. Greek-style seasoning
2 tbsp. cornstarch
1/4 cup water
Rinse chicken and place in Slow Cooker. Rinse cabbage and place on top of chicken, and then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste and cook on low for 8 hours or on high for 4 hours. To Make Gravy: When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water and add to saucepan and simmer all together until thick. Serve gravy over chicken and potatoes.
Ready in 4-8 hours