Crockpot Chicken And Vegetables Recipes

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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.

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

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

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

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES



Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables image

Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 4

Number Of Ingredients 10

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
  • Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g

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.

CROCKPOT CHICKEN AND VEGETABLES



Crockpot Chicken and Vegetables image

Make and share this Crockpot Chicken and Vegetables recipe from Food.com.

Provided by Brenda83

Categories     One Dish Meal

Time 8h10m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 chicken breasts
1 white onion
1 -2 cup baby carrots
6 new potatoes, halved
1/4 cup white wine
1/4 cup chicken broth
salt, to taste
1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • Cut onions into wedges and place on the bottom of the crock pot. Add the carrots. Cut the the potatoes in half or fourths. Next, add the white wine and broth. Sprinkle the thyme, half the pepper, and salt over the vegetables. Then, place the breasts on top. Rub the paprika and the remaining salt and pepper into the skin of the chicken. Cook on low for eight hours.

Nutrition Facts : Calories 562.1, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 210.8, Carbohydrate 67.4, Fiber 8.9, Sugar 6.5, Protein 38.2

SLOW-COOKER CHICKEN BREASTS AND VEGETABLES



Slow-Cooker Chicken Breasts and Vegetables image

Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.

Provided by My Food and Family

Categories     Home

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 can (14-1/2 oz.) fire-roasted diced tomatoes with garlic, undrained
1/2 lb. sliced fresh mushrooms
1 cup baby carrots, cut lengthwise in half
1 onion, cut into thin slices, separated into rings
1 small yellow pepper, cut into thin strips
1/4 cup fat-free reduced-sodium chicken broth
2 Tbsp. MINUTE Tapioca
2 Tbsp. HEINZ Balsamic Vinegar
3 cloves garlic, minced
2 bone-in chicken breasts (1-1/4 lb.), skinned, cut crosswise in half
1/4 tsp. smoked paprika
1/4 tsp. ground black pepper

Steps:

  • Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
  • Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).

Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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