Crock Pot Chicken And Vegetables Recipes Recipes Recipe For Hand

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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

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.

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

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.

ITALIAN CROCK POT CHICKEN



Italian Crock Pot Chicken image

Here is a great recipe that I got from my mother-in-law. It is creamy and delicious. I serve it over pasta but it works just as well with rice. Sometimes I add additional vegetables like peas or carrots, depending on what I have on hand and what sounds good that day.

Provided by Kathie Carr

Categories     Chicken

Time 5h10m

Number Of Ingredients 7

8 skinless, boneless chicken breast halves
4 Tbsp butter, melted
2 pkg (4 ounce) cream cheese, cubed
2 can(s) (10.75 ounce) condensed cream of chicken soup
1 pkg dry italian-style salad dressing mix
1 c dry sherry or chicken broth
1 tsp freshly ground black pepper ot to taste

Steps:

  • 1. Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to high, and cook until tender, 4 to 5 hours.
  • 2. With a metal spatula, chop up the chicken into large bite-size pieces in the slow cooker. Place the cream cheese, cream of chicken soup, Italian salad dressing mix, sherry, and black pepper into a saucepan over medium heat. Bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker. Cover, and cook on high until the flavors have blended and the sauce is bubbling, about 30 more minutes. Serve over pasta or rice.

CREAMY SLOW COOKER CHICKEN AND VEGETABLES



Creamy Slow Cooker Chicken and Vegetables image

A slow cooker chicken recipe with lots of different vegetables. Don't worry about the amount of vegetables, those will cook down noticeably. Serve this over a bed of pasta or rice, whichever you prefer. I like pasta bit better so I chose that.

Provided by whoknows

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h20m

Yield 4

Number Of Ingredients 16

1 (26 ounce) can condensed cream of chicken with herbs
1 cup chicken broth
⅔ cup sour cream
1 teaspoon minced garlic
½ teaspoon seasoned salt
½ teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon dried chives
1 dash Worcestershire sauce
freshly ground black pepper to taste
1 pound skinless, boneless chicken tenders
1 parsnip, peeled and finely chopped, or more to taste
1 zucchini, thinly sliced
1 cup sliced fresh mushrooms
½ cup coarsely shredded carrots
2 green onions, finely chopped, or more to taste

Steps:

  • Combine chicken soup, chicken broth, sour cream, garlic, seasoned salt, Italian seasoning, onion powder, chives, Worcestershire sauce, and pepper in a slow cooker. Add chicken, making sure it is covered with liquid.
  • Add parsnip, zucchini, mushrooms, carrots, and green onions. Cover slow cooker.
  • Cook on Low until chicken is no longer pink in the center, about 5 hours.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 24.6 g, Cholesterol 97.5 mg, Fat 21.8 g, Fiber 2.7 g, Protein 31.2 g, SaturatedFat 8.8 g, Sodium 1695.7 mg, Sugar 4.2 g

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)



Country Chicken and Vegetables (Crock Pot) image

Make and share this Country Chicken and Vegetables (Crock Pot) recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 11

4 bone-in chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrots
1 cup chopped onion
2 (7/8 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

Steps:

  • Cut chicken breasts in half crosswise.
  • In crockpot, put potatoes, carrots and onions.
  • Top with the chicken.
  • In small bowl, mix gravy mix with the next 5 ingredients until smooth.
  • Pour over chicken.
  • Cover and cook on low for 8 hours.
  • Remove chicken and vegetables.
  • Whisk sour cream into drippings.
  • Serve over chicken.

CREAMY CROCKPOT CHICKEN AND VEGETABLES



Creamy Crockpot Chicken and Vegetables image

Use your slow cooker to make creamy crockpot chicken and vegetables. It's a simple recipe made with light sour cream for a low-fat meal.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 8h40m

Yield 8

Number Of Ingredients 14

4 pounds bone-in, skin on chicken pieces (legs, thigh, breast)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 pounds small red potatoes (halved)
1 (16-oz) package baby carrots
1 onion (chopped)
3 cloves garlic (minced)
1 (14-oz) can low sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons flour
1 teaspoon thyme (dried)

Steps:

  • Gather the ingredients.
  • Sprinkle the chicken with salt and pepper.
  • Heat the olive oil in a large skillet over medium heat and brown the chicken, skin-side down, just until the skin is browned and lightly crispy. Set aside.
  • In a 4- to 5-quart slow cooker , add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.
  • Pour the chicken broth over top. Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.
  • In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended.
  • Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.

Nutrition Facts : Calories 798 kcal, Carbohydrate 40 g, Cholesterol 210 mg, Fiber 4 g, Protein 69 g, SaturatedFat 12 g, Sodium 696 mg, Sugar 12 g, Fat 39 g, ServingSize 8 servings, UnsaturatedFat 0 g

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