Hopefully everyone enjoyed their Thanksgiving and was able to spend time with family! We had the whole week off (after my husband took some vacation days) and were able to see quite a few of the relatives. Always good to see people, but we were all pretty glad to be back home with just the four of us afterwards. Abby had bronchitis the entire time home which didn’t help her attitude towards all the strange faces and of course our almost 2 month old little Evie isn’t always easy – although they both are always super cute! 🙂 It is honestly terrifying how much stuff we have to pack and bring every time we travel back to our parents’ though…. phew. Anyhow…
Because we got back from our four + hour drive (with “only” 7 stops) completely exhausted on Sunday night and spent Monday trying to recover and unpack, we hadn’t made it to the grocery store and were out of pretty much everything. I scavenged the fridge and managed to come up with this hearty meal to tide us over. It’s simple but satisfying and fills you right up! 🙂 Most people don’t picture chicken for a pot roast type of meal, but it’s actually a nice substitute every now and then!
- 4-5 boneless, skinless chicken thighs frozen
- 1 medium onion diced
- 4 medium potatoes cut in bite-sized chunks
- 1 bag baby carrots (1lb)
- poultry seasoning
Place chicken in bottom of crock-pot and sprinkle with poultry seasoning, salt & pepper. Scatter onion on top of chicken. Layer potatoes and carrots on top, seasoning liberally with salt & pepper after each layer. Top with desired amounts of thyme & rosemary. Cook on low about 7 hours or until veggies are tender and chicken is cooked through. I stirred the veggies around after about 4 hours. Before serving, taste to see if you need more salt. If it tastes a little too bland, you need more. 🙂 I served it with these cheesy onion biscuit wedges. They are the perfect (super quick & easy) side! They have a subtle flavor that pairs really well with pot roast type meals.