Great Tasting Chicken and Corned Beef Crock Pot Dinner

Chicken slow cooker recipes are great but when you combine the chicken with another meat item, like corned beef, you get something super great. Corned beef has everything to do with "brined, and or "pickled" beef, and nothing to do with corn. The term corned comes from the use of corn kernel sized rock salt pieces used in the process of making corn beef. Brisket is the beef cut most often used. When you make a brine from rock salt and several pickling spices, and cover the beef and allow it to age for 10 days or more in a crock you end up with what is usually known as corned beef.

Combining the flavors of the beef, dark meat chicken, and the vegetables usually used in stews and slow cooking for 4 to 5 hours gives wonderful taste. I made mine with canned beef but I'm sure you would get similar results from the what you would from a butcher shop or deli.

Ingredients

(1) 12 ounce can corned beef
2 chicken thighs (skinned and boned, and chopped to bite size pieces))
2 tablespoons olive oil
2 tablespoons flour
1 can cream of mushroom soup
4 medium potatoes, scrubbed and diced with skins on
1 medium onion, chopped
2 medium carrots cut in bites size pieces
2 stalks celery, cut in bite size pieces
1 bay leaf
salt and pepper to taste

Instructions

1 - Combine the pepper and salt with the flour and dredge the chicken thighs in it
2 - Saute the onion in the olive oil in a skillet, then remove the onions to the crock-pot.
3 - In the same skillet, brown the chicken thigh meat.
4 - Put the thigh meat and all the other ingredients into the crock-pot.
5 - Cook on high for 4 - 5 hours.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1650 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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