Well, friendly friends, this recipe is nothing special. It was a hot meal on a cold, wet night, and that's about all I can say for it. It was moist and tasty, but not especially flavorful or delicious. Anyway, I don't think I'll make it again, but it was simple and hearty, so it might suit your purposes quite well.
You will need:
Two bone-in, skin-on chicken breasts.
Two large carrots.
One pound kielbasa
One large onion
Two cups of chicken broth
Three cloves of garlic, minced
Salt, pepper, thyme, red pepper, and olive oil.
First thing, chop up your onion. Stick it on a plate and get it out of the way.
Next, dry your breasts with a paper towel so that they'll brown properly. Season with salt and pepper, and set aside.
In a medium-large skillet, heat a couple tablespoons of olive oil (or vegetable oil, or canola oil, or whatever oil) over medium-high heat until it shimmers. Place your breasts in the pan and brown them on both sides, about two minutes per side. Remove, and set aside.
Throw your onion in the skillet and cook it over medium-low heat for about ten minutes, until soft.
Toss in two cups of chicken broth and stir to remove any yummy brown bits from the bottom of the skillet.
Add in the garlic, half a teaspoon of red pepper, and two teaspoons dried thyme, and stir. Bring to a simmer.
Put your breasts in your crock pot. P.S. Do you know about crock pot liners? Reynolds Wrap makes them, and they're amazing. I'll never go back to an unlined crock pot again. It's no mess, I don't have to clean and scrub and scrub and clean the ceramic part, and they create a better seal with the lid for keeping the heat in. Awesome.
Chop up your kielbasa.
And chop your carrot, too.
Pour the onions and broth over the top of the breasts.
Toss in the kielbasa and carrots. Cook on low heat for three hours.
Sorry this picture is so dark. The flash overexposed it, but it was dark in the kitchen and there wasn't much I could do. Anyway, enjoy it!
Takes about 30 minutes of prep plus three hours of cook time.