SLOW-ROASTED CHICKEN WITH VEGETABLES
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
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.
CREAMY CROCKPOT CHICKEN AND VEGETABLES
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
SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
CROCK POT CHICKEN AND VEGETABLES
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
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.
BRAISED AND ROASTED CHICKEN WITH VEGETABLES
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it's more efficient - and far tastier - to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people - six, if you add a couple of sides.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
- Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
- Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
- Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
- Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 1264 milligrams, Sugar 9 grams, TransFat 0 grams
More about "crock pot braised chicken with vegetables recipes"
SLOW COOKER HOMESTYLE CHICKEN AND VEGETABLES
From 365daysofcrockpot.com
4.5/5 (13)Total Time 59 minsCategory ChickenCalories 467 per serving
- Prepare your chicken by cutting off excess fat and then cutting the chicken into bite size pieces. Add the chicken to the slow cooker.
- Prepare your vegetables. Wash your green beans and trim off the ends. Cut them in half. Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the slow cooker.
- Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings.
BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
From cravingtasty.com
4.9/5 (56)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
CROCK POT CREAMY CHICKEN AND VEGETABLES - RECIPES THAT …
From recipesthatcrock.com
ALL PURPOSE BRAISED CROCKPOT SHREDDED CHICKEN - THE …
From thechunkychef.com
BRAISED CHICKEN & FALL VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
SLOW COOKER HARVEST CHICKEN AND VEGETABLES | EASY …
From lifemadesweeter.com
CROCK POT CHICKEN BREAST AND VEGETABLES RECIPES
From yummly.com
SLOW COOKER BROWN SUGAR BALSAMIC CHICKEN AND …
From therecipecritic.com
CROCK POT CHICKEN BRAISED WITH MUSHROOMS AND ROOT …
From cdkitchen.com
BRAISED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN STEW WITH VEGETABLES, OVEN OR SLOW COOKER RECIPE - THE …
From thespruceeats.com
CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH VEGETABLES …
From kristineskitchenblog.com
POULE AU POT (CHICKEN IN A POT) - PARDON YOUR FRENCH
From pardonyourfrench.com
CROCKPOT CHICKEN CACCIATORE RECIPE THE NOVICE CHEF
From thenovicechefblog.com
BRAISED CHICKEN THIGHS {WITH VEGETABLES} - COOKING CLASSY
From cookingclassy.com
TOP 10 PORK SHOULDER RECIPES - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #easy #beginner-cook #dinner-party #holiday-event #kid-friendly #chicken #crock-pot-slow-cooker #dietary #one-dish-meal #comfort-food #meat #chicken-thighs-legs #taste-mood #savory #equipment
You'll also love