1 cup water
1 1/2 teaspoons dry mustard
2 tablespoons dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
1/3 cup chicken broth
3/4 cup fat free carrots, peeled and cut into 1/4 inch pieces
4 skinless, boneless chicken breasts
1 cup chopped raw chicken meat
1 carrot, cut into 1/2 inch slices
1 cup chopped onion
1 cup chopped celery
1 egg, beaten
In a medium saucepan, mix together water, dry mustard, rosemary, thyme, sage, parsley, chicken broth, carrots, chicken, celery and onion. Lower heat and simmer for 1 hour, stirring gently.
Prepare the dish by placing the chicken into the slow cooker, leaving a 1/2 inch space in the bottom of the cooker. Cover and cook on low for 3 to 4 hours, or until chicken is no longer pink, and juices run clear. Discard bones and bones and remove skin. Discard remaining chicken.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
If desired, add carrot pieces, onion slices, celery slices, egg and chicken. Continue cooking over low heat for 6 hours, adding carrots and celery slices at about 1/4 inch a minute.
Remove breasts of chicken and shred. Remove chicken from refrigerator. Wrap breasts in plastic wrap and place on presentation plate. Brush remaining parsley over breasts.
Excellent recipe, very easy to prepare and came out great. Will definitely be making this again.
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