Crock Pot Thai Chicken With Vegetables Recipes

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.

CROCK POT THAI CHICKEN WITH VEGETABLES

Crock Pot Thai Chicken With Vegetables image

There was a recipe similar to this one in the February 2002 issue of Woman's Day magazine. It looked pretty tasty, but I changed a few things to better suit my family's tastes.

Provided by Mindi Bunch

Categories One Dish Meal

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk
1/4 cup flour
1 tablespoon red curry (I used Taste of Thai red curry base)
1 tablespoon minced garlic
1 teaspoon salt
4 chicken breasts, cut into bite-sized pieces
1 medium onion, halved and thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered and sliced

Steps:

Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
Whisk in garlic and salt.
Add chicken, onion, and carrots; stir to mix.
Scatter bell pepper over top.
Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.

Nutrition Facts : Calories 517, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 752.4, Carbohydrate 23.8, Fiber 4.9, Sugar 10, Protein 35

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 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

CROCK POT THAI CHICKEN CURRY

Crock Pot Thai Chicken Curry image

I got this recipe from the amazing blog A Year of Crock Potting. Apparently she got the recipe from Rachael Ray when she was on that show. I must admit, it's a good recipe :) This is how I made it, a little different than hers, but still very good. I used bone in, skin on thighs but will remove the skin next time. The bones were easy to pick out and add some nutrition to the long cooked sauce. This amount of sauce could use maybe one more thigh, or more meat and less vegetables. Use the curry paste you like best; I used yellow. Yellow is the mildest Thai curry so use caution if you aren't used to the heat. In the end it's not take out quality, but it is hot and ready when you get home and a whole lot cheaper than the same amount of take out. Certainly worth a try and good even for crock pot newbies!

Provided by Alyss05

Categories Curries

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, sliced
1 eggplant, diced
1 sweet potato, peeled and chopped
1 carrot, chopped
4 skinless chicken thighs
1 tablespoon minced ginger
4 garlic cloves, sliced
1 (13 1/2 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Thai curry paste

Steps:

Peel and chop all the vegetables.
Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
Add the vegetables on top of the chicken. Don't worry about stirring.
Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
Stir everything gently to combine and serve over rice.

Nutrition Facts : Calories 357.1, Fat 20.7, SaturatedFat 16.4, Cholesterol 57.3, Sodium 740.3, Carbohydrate 27.3, Fiber 8, Sugar 12.4, Protein 19.2

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