Slow Cooked Chicken and Veggie Goodness

Welcome September!  Cooler weather is on the horizon but it’s still warm enough to say it’s summer, which is why this is a great dish! This meal can be eaten hot or cold.  Really?  YES! There’s nothing like a hot dish to warm you up on a chilly day or a cool gazpacho to beat the heat.  Try this and have the best of both worlds!


  • 4 large skinless chicken breasts on the bone
  • 4 cups water
  • 6 chicken bullion cubes
  • salt & pepper (to taste)
  • Fresh parsley (roughly chopped – stems & all!)
  •  Fresh thyme (whole)
  • 1 large zucchini (chunked)
  • 1/4 head red cabbage (roughly chopped)
  • 1/4 head green cabbage (roughly chopped)


  • Put the chicken on the bottom of the crock pot.
  • Add water and seasoning.
  • Add all vegetables to the pot.
  • Cover and cook on high for 4-5 hours.
  • Remove all ingredients from the crock and separate the chicken from the vegetables.
  • Carefully remove the chicken from the bones and shred with forks.
  • Place veggies in a blender with some liquid and puree. *The less liquid you add the thicker the puree.
  • Add shredded back into the crock pot and pour the puree over it. Mix to incorporate.
  • Serve it hot right out of the pot or let it cool in a separate container to room temperature then refrigerate.

Don’t forget to sop up the puree with a good piece of bread!





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