Slow Cooker Carrot Chicken Recipes

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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

SLOW COOKER CHICKEN DINNER



Slow Cooker Chicken Dinner image

Chicken and vegetables are simmered with a creamy soup in a slow cooker and ready for a warm and hearty dinner.

Provided by Plain ole Bob

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h15m

Yield 5

Number Of Ingredients 7

6 red potatoes, cut into chunks
½ pound baby carrots, halved
10 skinless, boneless chicken thighs, trimmed of excess fat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
⅛ teaspoon garlic salt
2 tablespoons mashed potato flakes

Steps:

  • Place potatoes and carrots in a slow cooker; top with chicken thighs.
  • Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
  • Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 54.5 g, Cholesterol 133.1 mg, Fat 30.1 g, Fiber 5.7 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 994.6 mg, Sugar 6 g

SLOW COOKER CHICKEN DINNER



Slow Cooker Chicken Dinner image

I love using my slow cooker because it's so convenient. This meal-in-one, which includes juicy chicken and tasty veggies in a creamy sauce, is ready to eat when I get home from the office. -Jenet Cattar, Neptune Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 4 servings.

Number Of Ingredients 7

6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional

Steps:

  • Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine soups and garlic salt; pour over chicken., Cover and cook on low for 8 hours or until meat and vegetables are tender. To thicken, stir potato flakes into the gravy and cook 30 minutes longer, if desired.

Nutrition Facts :

CREAMY CHICKEN AND CARROTS



Creamy Chicken and Carrots image

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2 servings.

Number Of Ingredients 5

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

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