Easy Chicken Potatoes Carrots In The Crockpot 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

EASY CHICKEN, POTATOES, & CARROTS IN THE CROCKPOT



easy chicken, potatoes, & carrots in the crockpot image

this was an experiment that turned out to be so yummy!!!

Provided by nicole miner @nikkim1108

Categories     Chicken

Number Of Ingredients 6

3-5 pound(s) boneless skinless chicken breast
1 bag(s) baby carrots
5or6 large red potatoes
2 can(s) cream of chicken soup
1 envelope - dry onion soup mix
to taste dash(es) salt, pepper, and garlic powder

Steps:

  • Spray large slow cooker with non stick spray
  • Cut potatoes into chunks. Put in the bottom of the slow cooker put carrots on top of potatoes and chicken on top of the vegetables( I cut the chicken breasts in half)
  • Pour both cans of cream of chicken soup over the chicken spread across to cover
  • sprinkle the onion soup mix over the top of the soup then add salt pepper and garlic powder over that to taste
  • cook on LOW 6 to 8 hours till chicken is done and cooked through
  • Enjoy!

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