Southern style Chicken Purlieu in a crock pot

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This tasty recipe used to be served at school in South Carolina years ago. It is an easy tasty recipe that will satisfy a large family. There are many variations of this recipe and this one is mine. Using a crock pot to cook your chicken not only adds flavor, but makes the pieces nice and tender and easy to shred.

Ingredients:

1 package of boneless skinless chicken thighs or breasts

(3-5 lbs)

4 cups of cooked rice

1 bag of frozen peas and carrots (or any frozen veggie you like)

1- 32 fl. oz box of chicken stock

1 medium onion diced

Instructions:

In a large crock pot place chicken pieces onions and frozen veggies in and cover with chicken stock. Cook on high until chicken is thoroughly cooked. Remove chicken from stock and shred into small pieces. Drain some of the stock, and add chicken back to the stock and veggies. Add in pre-cooked rice and stir. If there is too much liquid cook a little longer. Rice and chicken should be moist but not soupy.

Suggested sides to go with Chicken Purlieu:
Chicken Purlieu is comprised mainly of proteins and starches so a side should be a non starchy vegetable. I would recommend fresh string beans,  and leafy green salads.

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