Braised Chicken with Onions, Potatoes and Peas

contributed by Chet's Crock

3 pounds boneless skinless chicken breast halves
2 tablespoons paprika, Hungarian
1 1/2 tsp. salt
1 tsp. pepper
6 large onions, thinly sliced
1 tsp. chicken bouillon powder
12 small red potatoes, unpeeled and halved
1 10-ounce package frozen green peas
2 Tbs. chopped parsley

Rinse the chicken under cold water and pat dry. Season with the paprika, salt and pepper.

Place all vegetables on the bottom of the slow-cooker, potatoes first, and then put the meat on top. Season with the bouillon powder. Cover and cook until vegetables are tender and the chicken is done. Cook 7 to 10 hours on low or 3 to 4 hours on high.

Fabulous slow-cooker recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at

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