Makes 2 (or a little more) servings
2 med potatoes quartered
2-3 carrots sliced (I shredded mine on top of the cabbage)
2 frozen chicken breasts (I used 7-9 tenders)
salt and pepper to taste
1 med onion (I used onion powder of coarse!)
2 garlic cloves, minced
1-2 cups shredded cabbage
16oz can of chicken broth (I used bullion)
1. Place potatoes and carrots (if you sliced them) in slow cooker. Layer chicken on top. Sprinkle with salt, pepper, onion, and garlic. Top with cabbage (and shredded carrots). Carefully pour chicken broth around edges.
2. Cover. Cook on low 8-9 hours. (I set it on high 1 1/2 hours then on low for 4 hours.)
2 med potatoes quartered
2-3 carrots sliced (I shredded mine on top of the cabbage)
2 frozen chicken breasts (I used 7-9 tenders)
salt and pepper to taste
1 med onion (I used onion powder of coarse!)
2 garlic cloves, minced
1-2 cups shredded cabbage
16oz can of chicken broth (I used bullion)
1. Place potatoes and carrots (if you sliced them) in slow cooker. Layer chicken on top. Sprinkle with salt, pepper, onion, and garlic. Top with cabbage (and shredded carrots). Carefully pour chicken broth around edges.
2. Cover. Cook on low 8-9 hours. (I set it on high 1 1/2 hours then on low for 4 hours.)
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