Crockpot Keeper: Garlic Chicken & Vegetables

There's nothing like going into your house and smelling a home-cooked dinner. This recipe is one I especially love because it is garlicky, although if you prefer more or less of it you can adjust it to your taste. Additionally, this recipe serves 6 for around $9. Try to buy the chicken when it's on sale, it makes the recipe even more cost-effective. I like to add some fresh fruit and biscuits to this meal to round it out.

Garlic Chicken & Vegetables (Serves 6)

1 onion
1 lb fresh green beans
1 lb red potatoes
2 cans cream of mushroom soup
6 boneless, skinless chicken thighs (approx 2 lbs)
1 tsp garlic powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp pepper

Slice the onion into rings and lay it on the bottom of the crockpot. Snip the ends of the green beans and cut each bean in half. Put them in the crockpot on top of the onions. Partially peel the potatoes so that about half of the skin is still left on the potato. You can leave the whole skin on if you prefer, but this may become a stringy circle later when it falls off the potato during cooking. Slice the potatoes into about 1/4" slices and place them in the crockpot on top of the green beans. At this point, sprinkle the salt and pepper over the potato slices. Open both cans of mushroom soup and mix them in a small bowl with the garlic powder.  Spread half of the mushroom soup mixture over the potatoes. Arrange the chicken thighs on top of this and then lightly sprinkle them with the paprika. Spread the other half of the mushroom soup mixture on top. Cover and let cook in the crockpot for 3 to 4 hours on high.

If you prefer, you can omit half the salt in the recipe and let each individual add more to their portion if they want it. If your family doesn't like too much garlic, you can reduce the amount as needed.

This is a great recipe to have your kids help you cook. Cooking a meal with your child is an excellent opportunity to explain things to them like why foods have different colors or how the vegetables make it to the store from a farm. My two year old son helped me layer the vegetables in and even snapped all the beans in half. He got to be destructive (in a good way) and I got to slice potatoes while he was doing it.

All in all, this meal was 15 minutes of prep time, about $1.50 per serving, and gave me bonding time with my son. I'd say that makes this one a definite keeper!