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The capon is a much plumper bird and is usually best stuffed and roasted. But that can be a pain to do so yes you can certainly chop them up and put them in the crockpot. Normally I use chicken that is older for crockpot recipies. But here is what I usually do.
4 to 6 pieces chicken 2 to 4 potatoes peeled and cut into 1" cubes 4 carrots peeled and cut into 1/2" slices 2 stalks celery cut into 1/8" slices 1 8oz can stewed tomatoes 1 package dry onion soup mix (liptons) 3 Tablespoons parsley 2 Tablespoon sage 1 Tablespoon rosemary 2 teaspoons thyme 1/2 teaspoon garlic
Put the potatoes and carrots in the crockpot add cold water over the top of the veggies and turn on high until the water reaches a good rolling boil. Then put the rest of the ingredients in the crockpot cover with coldwater. Cook on high until it gets a good boil going and then turn down to simmer. It's done when the chicken falls off of the bone.
*** those are dry herb measurements use less if you are using fresh herbs.
I hope you enjoy the recipe.
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From: triangle, virginia | Registered: Mar 2005
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