Crock Pot Recipes >

Crock Pot Vegetable Casserole with Chicken 2 cups of chopped cooked chicken 3 medium carrots, sliced 2 stalks celery, sliced 1 turnip, sliced 1 sweet potato, diced 2 medium onions, chopped 4 medium potatoes, quartered 1 cup of chicken stock 1/2 cup of white wine 2 teaspoons of salt 1/4 teaspoon of pepper 2 1/2 tablespoons of cold water 4 teaspoons of cornstarch 2 1/2 tablespoons of lemon juice 2 1/2 tablespoons of chopped parsley 1/4 teaspoon of grated nutmeg 4 tablespoons of cream Put the chicken, carrots, celery, turnip, sweet potato, onions, potatoes, chicken stock, wine, salt and pepper into the crock pot. Cover and cook on LOW for six to eight hours. Pour the liquid from the crock pot into a saucepan and place over a medium heat. Mix together the water and cornstarch and slowly pour into the vegetable liquid, stirring constantly until the mixture thickens. Add the lemon juice, parsley and nutmeg and cook for one minute, stirring constantly. Stir  in the cream and pour over the vegetables. Mix thoroughly and serve immediately. Serves 6 to 8