Chicken and Potatoes Slow-Cooker
Using Chicken Broth Concentrate
A great one-dish slow cooker meal: chicken, potatoes, mushrooms, spinach and roasted red peppers simmered slowly in our savory broth.
1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs and breasts without backbones)
All-purpose flour for coating
2 tablespoons vegetable oil
1 small onion, diced
3 tablespoons all-purpose flour
8 ounces mushrooms, sliced
4 teaspoons Kitchen Accomplice Chicken Broth Concentrate or 8 teaspoons Kitchen Accomplice Organic Chicken Bone Broth Concentrate dissolved in 2 cups hot water
3/4 pound baby red potatoes, left whole
1 small bag (9 ounces) baby spinach
2 jarred roasted red peppers, diced
Salt and ground black pepper
Coat chicken with flour and pat off the excess. Heat oil in large skillet over medium heat. Add chicken and brown lightly on all sides, 8 to 10 minutes. Remove chicken from the pan and transfer to a 6- to 8-quart slow cooker.
Discard all but 1 tablespoon of oil from the skillet. Add onion and cook, stirring for 1 to 2 minutes. Add mushrooms and cook, stirring for 3 to 4 minutes. Stir in 3 tablespoons of flour. Add reconstituted Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate and bring the mixture to a simmer, stirring until it thickens.
Add potatoes to the chicken in the slow cooker, and pour stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours on high, or 6 to 6 1/2 hours on low.
Adjust the cooker to high and add spinach and diced roasted red peppers, stirring to combine. Cover and cook about 5-10 minutes more, or until the spinach is wilted. Season to taste with salt and pepper.