Hot Chicken Baguettes
the Editors of Publications International, Ltd.
Cook Time 5 to 6 hours
Prep Time 15 minutes
Yield
Makes 6 servings
Ingredients
| 1 | to 2 carrots, sliced |
| 1/2 | cup sliced celery |
| 1 | small onion, chopped |
| 1 | clove garlic, minced |
| 1/4 | teaspoon dried oregano |
| 1/4 | teaspoon red pepper flakes |
| 6 | boneless skinless chicken thighs or breasts |
| 1/4 | cup all-purpose flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | tablespoon vegetable oil |
| 1 | can (about 14 ounces) chicken broth |
| 6 | small French bread baguettes, split and toasted |
| 6 | slices Swiss cheese (optional) |
Preparation
- Place carrots, celery, onion, garlic, oregano and red pepper flakes in slow cooker.
- Trim and discard visible fat from chicken. Combine flour, salt and pepper in resealable food storage bag. Add chicken, 2 pieces at a time; shake to coat with flour mixture. Heat oil in large skillet over medium-high heat. Add chicken; brown about 2 minutes per side.
- Place chicken over vegetables in slow cooker; add chicken broth. Cover; cook on LOW 5 to 6 hours.
- Serve 1 piece chicken on each baguette. Spoon 1 to 2 tablespoons broth mixture over chicken and top with 1 slice cheese, if desired.
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