Fruity Crock Pot Chicken Recipes

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

Time 5h15m

Number Of Ingredients 11

Ingredients

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

FRUITY CROCK POT CHICKEN

Fruity Crock Pot Chicken image

Make and share this Fruity Crock Pot Chicken recipe from Food.com.

Provided by chia2160

Categories Chicken Breast

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, sliced
6 boneless skinless chicken breasts
1/3 cup orange juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon grated orange zest
2 garlic cloves, chopped
1/3 cup dried cranberries or 1/3 cup cherries
1/2 cup dried apricot, chopped
hot cooked rice

Steps:

place onion slices on bottom of crock pot.
layer chicken on top.
mix orange juice, soy, Worcestershire, mustard, garlic, orange zest and pour over chicken.
sprinkle with apricots and berries.
cover and cook on low for-8 hours until juices run clear.
serve over rice.

Nutrition Facts : Calories 188.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 525.7, Carbohydrate 13.8, Fiber 1.8, Sugar 9.1, Protein 28.9

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