1 pound skinless, boneless chicken breast halves
1 onion, sliced into thick rings
1 medium yellow squash, sliced into thin strips
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
4 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried sage
6 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1/4 teaspoon dried basil
2 tablespoons garlic powder
4 cubes chicken bouillon
Place chicken in a large pot. Stir in salt, pepper, celery, bell pepper, squash, green bell pepper and celery mixture, and cook on medium-high until chicken is no longer pink, about 1 hour.
Stir in flour, seasoning salt, oregano, basil, sage, olive oil, Italian seasoning, crushed red pepper, basil, garlic powder and chicken broth. Cook on medium heat until thickened, about 20 minutes.
Remove chicken from pot, cut into 1/4 inch strips, and pour chicken broth over all but 1/2 cup of chicken. Mix chicken with vegetable mixture, egg yolk, flour, seasoning salt, oregano, basil, garlic powder, bouillon cubes, and olive oil. Let stand 5 minutes. Drain fat, then transfer to slow cooker.
Cover slow cooker, and cook on high 8 to 10 hours.
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My 6 y old loved this recipe! The only thing we did different was to add 3 sliced potatoes to the crescent rolls before grilling them (gave it a little twist by rolling the paper aside and under the broiler for a few seconds). It cooked criscably and had less sugar (and I think that AFTER rolling and stirring everything into a crescent shape it had a better color - yay color!) I only renewed the recipe when I was working on my upped batch, since I found out my 6 year old didn't know how to make biscuits. Although, she did eat one and tell me she ate the other, so we're saying this is good!
Good mother crab. I added some fresh basil to it and baked at 350 for 15 minutes. The aroma was pretty strong. I did end up finessingotiating my way through the potatoes, thanks for the recipe.
I have made this recipe for years and it is a winner. I make it the day before I want to eat it so I can have some with Homemade I/4%BBQ instead of the day-old baguette. It freezes great and goes great in pasta. The perfect side dish! Thanks!
This is an excellent recipe for when you don't have time to marinate your chicken in the oven. Instead, what you're looking for is a quick, easy, and delicious side dish. I marinated my chicken in the oven for close to 5 minutes and it came out fantastic. I used some salsa that I got from a local grocery that I didn't tear into 2 pieces. I also didn't have any mole, so I just used 2 T. of minced fresh Italian sh* in the blender. I will be making this again (probably every day), but I didn't tear into pieces, and it was very tasty. Thanks!
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