- 1 pound of chicken legs and thighs
- 4 russet potatoes, cut into chunks
- ½ cup of Italian dressing
- 2 cups of fresh green beans (If not in season, use 1 package of frozen snow peas.)
Preparation:
Place all ingredients in the slow cooker.
Cook on LOW for 7-8 hours.
Never miss a post!
Follow me on Twitter as @Dinnermagic.
Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
No comments:
Post a Comment