Description Edit

Purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Notation on card indicates this is a weekly meal in the Colvin House. Dated 1974.

Ingredients Edit

Directions Edit

  1. Rinse Chicken and place in slow cooker.
  2. Rinse cabbage and place on top of Chicken, and then add carrots.
  3. Add enough water to almost cover all.
  4. Add bouillon cubes and sprinkle liberally with poultry seasoning.
  5. Add Creole seasoning.
  6. Cook on low for 8 hours.
  7. Make gravy by pouring off some of the juice and place in a saucepan.
  8. Bring to a boil.
  9. Dissolve cornstarch in about 1/4 cup water.
  10. Add to saucepan and simmer all together until thick.
  11. Serve gravy over Chicken and potatoes.

Contributed by Edit

Cat's Recipes Y-Group

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