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Chicken in a Pot

Course:

Products: Slow Cookers

Ingredients:

Yield: 6 servings

  • 1 pkg. (16 oz.) frozen mixed vegetables
  • 1 envelope (1.5 oz.) beef stroganoff sauce mix
  • 1 (5 1/2 - 6 pound) whole chicken
  • Paprika
  • Onion powder
  • Garlic powder

Directions:

  1. Combine vegetables and sauce mix in the crock.
  2. Sprinkle seasonings on the chicken. Place the chicken in the crock over the vegetables.
  3. Cover and cook on HIGH for 4 hours or LOW for 8 hours. The best guide to doneness is a meat thermometer. It should register 165°F in the breast or 175°F to 180°F in the thigh.  To measure temperature, insert the thermometer into the thickest part of the breast or thickest part of the inner thigh, avoiding bone.

Serves: 4-6

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