Slow Cooker Herbed Chicken And Vegetables Recipes

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HERBED SLOW-COOKER CHICKEN



Herbed Slow-Cooker Chicken image

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

SLOW-COOKER HERBED CHICKEN AND VEGETABLES



Slow-Cooker Herbed Chicken and Vegetables image

Progresso® broth provides a wonderful addition to this slow cooked chicken and vegetable dish - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h

Yield 6

Number Of Ingredients 16

6 teaspoons vegetable oil
6 chicken drumsticks
6 chicken thighs
Salt and pepper
1/2 cup pearl onions, peeled
1/4 teaspoon salt
4 cloves garlic, finely chopped
2 cups Progresso™ chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 dried bay leaves
1 lb carrots, sliced diagonally
1 lb fresh baby portabella mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 tablespoon fresh lemon juice

Steps:

  • In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
  • Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

Nutrition Facts : Calories 250, Carbohydrate 12 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg

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.

HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)



Herb Roasted Chicken With Vegetables and Wine (Crock Pot) image

Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!

Provided by BecR2400

Categories     Whole Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 lbs organic whole roasting chickens or 3 -4 lbs hen
2 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 cup fresh snipped parsley
1 teaspoon thyme or 1 teaspoon herbes de provence, crushed
5 -6 carrots, thinly sliced
1 medium onion, thinly sliced
3 celery ribs, with leaves sliced
1/2 cup dry white wine (or chicken stock or water)
4 tablespoons butter

Steps:

  • Put carrots, onions, and celery in bottom of crock pot.
  • Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
  • Sprinkle with parsley and tarragon or thyme, add wine.
  • Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
  • With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
  • To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
  • Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!

Nutrition Facts : Calories 434.9, Fat 31.1, SaturatedFat 11.6, Cholesterol 127.3, Sodium 998.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 26.2

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

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 CHICKEN AND VEGETABLES RECIPE



Slow Cooker Chicken and Vegetables Recipe image

Hearty and flavorful chicken, carrots, potatoes and onions that combine to make an easy and delicious dinner. This Slow Cooker Chicken and Vegetables can be thrown together in a matter of minutes and then the slow cooker does all the work for you!

Provided by Elyse Ellis

Categories     Main Course

Time 4h15m

Number Of Ingredients 10

1 onion (sliced)
16 ounces baby carrots (1 package)
6 red potatoes (sliced)
salt and pepper (to taste)
1 cup chicken broth
1 teaspoon dried thyme
1 Tablespoon minced garlic
1 Tablespoon olive oil
8 boneless, skinless chicken thighs
chopped fresh thyme (for garnishSpray a slow cooker with nonstick cooking spray.)

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place sliced onion in the bottom.
  • Top with carrots and sliced red potatoes.
  • Season with salt and pepper, as desired.
  • Pour chicken broth on top then season with dried thyme and minced garlic.
  • Heat olive oil in a pan over medium-high heat.
  • Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned.
  • Place chicken on top of vegetables.
  • Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
  • Garnish with fresh thyme before serving.

Nutrition Facts : Calories 387 kcal, Carbohydrate 43 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 143 mg, Sodium 376 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Herbed Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
2 cups asparagus, sliced
2 cups cherry tomato, halved
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
  • Place the chicken breasts in the middle section of the baking sheet.
  • Drizzle the veggies and chicken with the oil.
  • Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
  • Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
  • Allow the chicken to rest for 5 minutes before slicing.
  • Place the chicken breast on a plate with portions of the roasted veggies and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams

SLOW COOKER CHICKEN AND VEGETABLES



Slow Cooker Chicken and Vegetables image

I usually start with frozen chicken breasts so it doesn't fall apart -- though if it does, it kind of turns into stew. My family likes this over rice. Ro-tel works instead of diced tomatoes if you like a "kick".

Provided by wife2abadge

Categories     One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium potatoes, sliced
16 ounces frozen mixed vegetables
4 boneless skinless chicken breasts
15 ounces diced tomatoes
3 dashes Tabasco sauce

Steps:

  • Layer the potatoes, veggies, and chicken in the slow cooker.
  • Mix the Tabasco into the tomatoes and pour over the top.
  • Cook on low 8-9 hours.

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