Crock Pot Chicken Chutney Recipe Recipe For Potato

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CROCKPOT CHICKEN AND POTATOES



Crockpot Chicken and Potatoes image

Crockpot chicken and potatoes and carrots is an easy, healthy family dinner! Quick to prep and the scrumptious garlic lemon butter herb sauce is to die for!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

1 pound baby Yukon gold potatoes (or baby red potatoes)
1 pound baby carrots
1 ½ pounds boneless skinless chicken breasts (or boneless skinless thighs)
4 tablespoons unsalted butter
3 cloves garlic (minced, about 1 tablespoon)
2 ½ teaspoons Italian seasoning
½ teaspoon kosher salt (plus additional as needed)
¼ teaspoon black pepper (plus additional as needed)
Zest and juice of 1 medium lemon
¼ cup grated Parmesan cheese
Chopped fresh parsley (optional for serving)

Steps:

  • Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
  • Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
  • In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
  • Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot-mine often does-check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 434 kcal, Carbohydrate 25 g, Protein 43 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 144 mg, Fiber 7 g, Sugar 6 g

SIMPLE CROCK POT CHICKEN AND POTATOES



Simple Crock Pot Chicken and Potatoes image

This is an extremely easy recipe for perfect crock pot chicken and potatoes. It smells wonderful and it's great to come home to a ready meal that only took 10 minutes to prepare. The chicken falls apart and the potatoes practically melt in your mouth! The potatoes cook in the juices from the chicken, so there's no need to season. They have great flavor. Add a vegetable as a side and you're good to go!

Provided by AshleyNeicole

Categories     Chicken

Time 5h10m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 whole young roasting chickens, rinsed
3 small red potatoes, sliced
rosemary
thyme
basil
oregano
salt
pepper

Steps:

  • Season both sides of the chicken to taste.
  • Put sliced potatoes in the bottom of the crock pot. Put the chicken on top and cover.
  • Cook on high for 4-5 hours or low for 7-8 hours.

CROCK POT CHICKEN WITH POTATOES



Crock Pot Chicken With Potatoes image

Make and share this Crock Pot Chicken With Potatoes recipe from Food.com.

Provided by Doelee

Categories     Low Cholesterol

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 4

3 potatoes, chopped in bite-size pieces
2 large chicken breasts, chopped in bite-size pieces
1 small onion, chopped
1 (10 ounce) can cream of chicken soup

Steps:

  • Chop potatoes, place in bottom of crock pot.
  • Slice one small onion, put on top of potatoes.
  • Add raw, skinless chopped chicken pieces.
  • Mix can of cream of chicken soup with ½ can of water.
  • Pour over potatoes, onions and chicken.
  • Cook for 8 hours or until done.

CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY



Slow-Cooker Mango Chutney Chicken Curry image

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 12

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Serve chicken and vegetables over rice.

Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g

PEACH-GINGER CHUTNEY IN THE CROCK POT



Peach-Ginger Chutney in the Crock Pot image

A great gift chutney, or for yourself. Excellent with pork, lamb, and chicken. From my sister. If using frozen peaches, no need to thaw.

Provided by alijen

Categories     Chutneys

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups onions, chopped
4 cups fresh peaches or 4 cups frozen peaches, chopped, peeled
1 cup golden raisin
1 cup firmly packed light brown sugar
1/4 cup chopped crystallized ginger
1 teaspoon mustard seeds
1 teaspoon cinnamon
1/4 teaspoon clove (optional)
1/4 cup flour
1/4 cup cider vinegar

Steps:

  • Saute the onion in skillet, about 5 minutes.
  • Place the onions and the next 8 ingredients in cooker.
  • Stir together flour and vinegar, then add to the cooker.
  • Cook on low for 5 hours, stirring before the last hour.
  • Remove after finished and immediately transfer to sterilized jars.
  • (My favorite way to serve: Mix 8 ounces cream cheese and 1 cup cheddar cheese, then divide evenly between 4 chicken breasts, pounded flat. Bake about 20 minutes, then top with chutney and continue baking until chicken is done.).

Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 56.8, Fiber 2.9, Sugar 46.1, Protein 2.3

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