Crock Pot Chicken And Vegetables Recipes

CROCK POT CREAMY CHICKEN AND VEGETABLES

Crock Pot Creamy Chicken and Vegetables image

This Crock Pot Creamy Chicken and Vegetables recipe is the perfect one-pot family dinner meal!

Provided by Cris

Categories Main

Time 7h10m

Number Of Ingredients 8

Ingredients

5 boneless (skinless chicken thighs)
2.5 lbs new redskin potatoes or Yukon Gold potatoes (cut into bite sized)
salt and pepper to taste
10 oz pkg frozen carrots (thawed)
1/2 cup green onions (thinly sliced)
1 bunch asparagus (trimmed and cut into thirds)
29 oz cream of mushroom soup ((2 - 10.5 oz cans))
1/2 cup milk

Steps:

Put your chicken in your 6 t crock pot (we used this one) and top with your potatoes
Sprinkle with salt and pepper
Pour in your carrots and green onions, mix gently
Put your asparagus on top
Salt and pepper again, if needed
Use a whisk to mix together your soup and milk in a separate bowl
Pour over everything
Cover and cook on low for 7-8 hours

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

Ingredients

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.

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

Ingredients

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.

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)

Country Chicken and Vegetables (Crock Pot) image

Make and share this Country Chicken and Vegetables (Crock Pot) recipe from Food.com.

Provided by MizzNezz

Categories Chicken

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 bone-in chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrots
1 cup chopped onion
2 (7/8 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

Steps:

Cut chicken breasts in half crosswise.
In crockpot, put potatoes, carrots and onions.
Top with the chicken.
In small bowl, mix gravy mix with the next 5 ingredients until smooth.
Pour over chicken.
Cover and cook on low for 8 hours.
Remove chicken and vegetables.
Whisk sour cream into drippings.
Serve over chicken.

CROCK-POT CHICKEN AND VEGETABLES

Crock-Pot Chicken and Vegetables image

This was very good! I love the taste of olives, onions, mushrooms and garlic in a tomato sauce. When it's paired with the wonderful flavor of chicken, it's delicious! I served this with cornbread.... seems strange, but I had a craving for it that night. My first choice with this would be a good italian bread or buttery, dinner rolls. I ladled this mixture over spiral pasta and had tossed salads on the side. This can also be expanded for potlucks or other occasions. It travels well.

Provided by VickyJ

Categories Stew

Time 8h15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 chicken breasts (frozen)
1/2 cup sliced black olives or 1/2 cup green olives
1 (4 ounce) can sliced mushrooms
1/2 large red onion, diced
3 garlic cloves, minced
1 cup spaghetti sauce (your own or jarred)
1 (14 1/2 ounce) can diced tomatoes, mostly drained
2 bay leaves
salt and pepper
2 -3 teaspoons flour, mixed with
2 tablespoons water (See NOTE at the bottom of directions)

Steps:

Add black/green olives, mushrooms, onion, garlic, chicken breasts, spaghetti sauce, can of tomatoes (partially drained), bay leaves in the crock-pot.
Cook on low 7 - 8 hours or On HIGH 3 - 4 hours. (See NOTE below).
Before serving, check the taste and use salt and pepper, to taste.
Serve this over hot noodles or rice with a dinner salad and rolls.
NOTE: Half way through cooking time, check sauce. If it's too runny, add the mixture of flour/water.

Nutrition Facts : Calories 424.6, Fat 19.4, SaturatedFat 4.9, Cholesterol 94.1, Sodium 616.6, Carbohydrate 27.8, Fiber 6.6, Sugar 13.8, Protein 36.2

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