I love slow cooker recipes. Especially when they don’t require a ton of prep work. I love throwing ingredients in my slow cooker in the morning and coming home at the end of the day to a delicious meal. This meal does require a couple of minutes of work about 25 minutes before you’re ready to eat, but nothing too strenuous. And this recipe is a great sub for chicken potpie.
- 8 ounces baby bella mushrooms
- 2 cups baby carrots
- 4 tsp minced garlic *
- 2/3 cup flour
- 1 tsp dried thyme leaf or 2 sprigs fresh thyme
- 1 bay leaf
- 1 ½ tsp salt
- ¼ teaspoon pepper
- 40 oz bag honey gold potatoes or fingerling potatoes
- 1 TBS olive oil
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/3 cup unsweetened soy-milk
- Package of 8 reduced fat crescent rolls
Halve mushrooms, larger baby carrots and potatoes.
Combine mushrooms, carrots, garlic, 1/3 cup flour, thyme, bay leaf, 1 tsp salt, ¼ tsp pepper and 1 cup water in a 4 to 6 quart slow cooker. Mix to combine.
* Not a garlic fan? Garlic can be replaced with 1 medium onion as shown below.
Top with halved potatoes.
Drizzle olive oil over potatoes.
Cover and cook 7 to 8 hours on low.
Twenty five minutes before serving preheat oven according to crescent roll package directions.
Divide sheet of crescent rolls into four large rectangles (two triangles together). Using two baking sheets, lay two rectangles on each sheet. Cook according to time listed on package (typically around 10 minutes)
Once the crescent rolls are in the oven, add frozen peas, green beans, 1/3 cup flour, ½ tsp salt and 1/3 cup soy-milk to the slow cooker. Stir to combine. At this time potatoes can be broken up. I like to slice and slightly mash a few before serving.
Replace lid until heated through (about 10 minutes).
Divide into four bowls. Place 1 rectangle (2 triangles) of crescent roll over each bowl.