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    • Melissa Williams says

      December 1, 2015 at 11:31 am

      I try not to start with frozen meat lately because there’s a risk of bacteria before it reaches a safe temp. That said, I have many times and have been fine =) So, up to you.

    • Melissa Williams says

      July 29, 2017 at 8:42 am

      It’s a McCormick brand seasoning blend – onion, garlic, pepper, salt, parsley. I’ve seen it in just about every spice aisle but you can use whichever combo you like.

  1. Maria C. Pulido says

    January 14, 2019 at 9:55 am


    I will do this one today but im cutting chicken into strips n substituting the greenbeans with carrots or broccoli instead since my hubby can’t eat beans. It seems like an ideal recipe today that im feeling achy with my fibromyalgia flares. Thanks for sharing…

  2. Brittni says

    May 24, 2019 at 3:04 pm

    Do I put the green beans and potatoes half and half on the bottom and put the chicken on top? Or should the chicken be touching the bottom of crock pot like the green beans and potatoes do?

  3. Brittni says

    May 24, 2019 at 3:26 pm

    Ok, well I filled the bottom with the green beans and carrots and put my chicken breast on top…I just didn’t know if the chicken would dry out being on top?

  4. Alexis A says

    June 12, 2019 at 5:21 pm

    Trying to stay low carb – just finished a breast cancer fight so I am adjusting my diet slowly, but surely! Any suggestions on how to use cauliflower instead of potatoes? Has anyone tried this?

    • Melissa Williams says

      June 12, 2019 at 10:16 pm

      Hi Alexis – I’m happy to hear you’re doing well health wise! I haven’t made cauliflower in my slow cooker, but I *think* it will be fine to just swap out the potatoes for cauliflower florets. 4 hours on high or 6 on low. Let me know if you try!

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