Healthy Creamy Crock Pot Chicken Vegetables Recipes

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.

CROCK POT CREAMY CHICKEN AND VEGETABLES

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

CROCK POT CHICKEN AND VEGETABLES

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.

HEALTHY CREAMY CROCK POT CHICKEN & VEGETABLES

Steps:

• Add carrots, parsnips, celery, potatoes, onion and garlic to a medium mixing bowl.
• In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
• Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat.
• In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides.
• Place chicken over vegetables, add chicken broth, and cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.
• Mix 2 T flour with 1 cup Greek yogurt with a wire whisk. Slowly pour about 1/4 the liquid from the crock pot into the yogurt mixture and blend well.
• Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes.
• Serve in a bowl with a whole wheat roll or a cornbread muffin.