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This recipe for CROCKPOT CHICKEN FRICASSE, by , is from The Harrison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Harrison



1 lb of Chicken Legs
1 can 28 oz Peeled Plum Tomatoes
4 Large Idaho Potatoes Dice
1 Medium Onion Dice
1 Teaspoon Jar Minced Garlic
1 Bay Leaf
1 Teaspoon Cumin
1 Teaspoon of Oregano
1 Teaspoon Italian Seasoning
1 Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
1 Cube of Chicken Boullion
1/4 cup of White Wine (optional)
1/2 Cup Chicken Broth
1/4 Cup of Green Olives


Dice the medium onion
Scrub the four potatoes with water no soap and dice
Season chicken legs with salt and pepper
In a 5 quart crockpot
Place the dice potatoes and onion the 1 teaspoon of garlic minced
The season chicken
1 bay leaf
Add the 1 teaspoon of each cumin, oregano, italian seasoning
Add the 28 oz of peeled plum tomatoes
1 cube chicken bouillon
Pour the 1/4 cup of white wine
Pour the 1/2 cup of chicken broth
Cook on low for 8 hours or high 4-6 hours
In the last 20 minutes of cooking add the green olives

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Like the idea of making a recipe that the crockpot does the cooking for me. I also was intrigued to find out that President Lincoln the 16 President of USA favorite dish was Chicken Fricasse.
Tip if you like the sauce thicker half way cooking with a ladle scoop out some sauce pour in a measuring cup add 1 tablespoon of flour stir until it thicken, pour back into the crockpot let it thicken.




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