Country Chicken And Vegetables Crock Pot Recipes

CROCK POT CHICKEN AND VEGETABLES

Crock Pot Chicken and Vegetables image

This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.

Provided by Karen..

Categories Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh baby carrots
4 medium white potatoes or 4 medium red potatoes, cut into quarters
1/2 onion, chopped
6 boneless skinless chicken breast halves
1/2 bell pepper, any color chopped
1 (10 1/2 ounce) can cream of mushroom soup, not diluted
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 teaspoon paprika

Steps:

Place carrots, potatoes, onion, chicken and pepper in crock in order.
Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
Cover and cook on low for 8 hours.

CREAMY SLOW COOKER COUNTRY CHICKEN AND VEGETABLES

Creamy Slow Cooker Country Chicken and Vegetables image

Provided by mc

Time 5h

Yield 6

Number Of Ingredients 10

Ingredients

4 bone-in chicken breasts, cut in half
1 1/2 pound potatoes, peeled and cut in 1-inch pieces
1/2 pound baby carrots
1 medium onion, coarsely chopped
2 packages chicken gravy mix
1 1/2 cup water
1 teaspoon thyme
1/4 teaspoon poultry seasoning or ground sage
1 teaspoon seasoned salt
1 cup sour cream

Steps:

Rinse chicken and pat dry. In a 3 1/2 or 4-quart crockery slow cooker, place potatoes, carrots and onion. Top vegetables with chicken overlapping slightly, making sure all chicken is on top. In a small bowl, combine gravy mixes, water, thyme, poultry seasoning, and seasoned salt. Pour mixture over chicken and vegetables. Cover and cook for 8 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Whisk sour cream into drippings in pot; pour over chicken and vegetables.

Nutrition Facts :

SLOW-ROASTED CHICKEN WITH VEGETABLES

Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Slow Cooker Mediterranean Chicken and Vegetables image

This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.

Provided by DEBMCE4

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 6h25m

Yield 8

Number Of Ingredients 20

Ingredients

1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
8 bone-in chicken thighs, skin removed
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes, undrained
12 marinated artichoke hearts, drained
4 large carrots, chopped
4 large garlic cloves, halved
1 (3 inch) piece cinnamon stick
1 tablespoon olive oil, or more as needed
1 large sweet onion, halved and thinly sliced
½ pound green beans, trimmed and halved
1 red bell pepper, seeded and cut into 1-inch pieces
¼ cup coarsely chopped cilantro
3 cups water
2 cups couscous

Steps:

Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
Cover the slow cooker and cook on Low for approximately 2 hours.
Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 57.3 g, Cholesterol 70.3 mg, Fat 13 g, Fiber 8.9 g, Protein 29.8 g, SaturatedFat 2.6 g, Sodium 733.9 mg, Sugar 4.8 g