Slow Cooker Old World Chicken And Vegetables Recipes

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OLD WORLD CHICKEN AND VEGETABLES



Old World Chicken and Vegetables image

I'm all about trying new recipes, I found this in one of my cookbooks for the crock pot thought I would try it.Awesome recipe my family loved it and yes, my husband is a very picky eater and he like it. ENJOY!

Provided by Brenda Smith

Categories     Chicken

Time 8h25m

Number Of Ingredients 10

1 Tbsp dried oregano
1 tsp salt, divided
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
2 medium grenn bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
1 cut-up whole chicken (about 3 pounds)
1/3 c ketchup
hot cooked egg noodles

Steps:

  • 1. Combine oregano, 1/2 teaspoon salt,paprika,garlic powder and black pepper in small bowl; mix well
  • 2. Place bell peppers and onion in CROCK-POT slow cooker. Add chicken thighs and legs, and sprinkle with half of oregano mixture. Add chicken breasts, and sprinkle on remaining oregano mixture. Cover; cook on LOW 8 hours or on HIGH 4 hours. Stir in ketchup and remaining 1/2 teaspoon salt.
  • 3. Serve chicken and vegetables over noodles.

SLOW-COOKER HERBED CHICKEN AND VEGETABLES



Slow-Cooker Herbed Chicken and Vegetables image

Progresso® broth provides a wonderful addition to this slow cooked chicken and vegetable dish - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h

Yield 6

Number Of Ingredients 16

6 teaspoons vegetable oil
6 chicken drumsticks
6 chicken thighs
Salt and pepper
1/2 cup pearl onions, peeled
1/4 teaspoon salt
4 cloves garlic, finely chopped
2 cups Progresso™ chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 dried bay leaves
1 lb carrots, sliced diagonally
1 lb fresh baby portabella mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 tablespoon fresh lemon juice

Steps:

  • In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
  • Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

Nutrition Facts : Calories 250, Carbohydrate 12 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg

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

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.

SLOW COOKER CHICKEN AND VEGETABLES RECIPE



Slow Cooker Chicken and Vegetables Recipe image

Hearty and flavorful chicken, carrots, potatoes and onions that combine to make an easy and delicious dinner. This Slow Cooker Chicken and Vegetables can be thrown together in a matter of minutes and then the slow cooker does all the work for you!

Provided by Elyse Ellis

Categories     Main Course

Time 4h15m

Number Of Ingredients 10

1 onion (sliced)
16 ounces baby carrots (1 package)
6 red potatoes (sliced)
salt and pepper (to taste)
1 cup chicken broth
1 teaspoon dried thyme
1 Tablespoon minced garlic
1 Tablespoon olive oil
8 boneless, skinless chicken thighs
chopped fresh thyme (for garnishSpray a slow cooker with nonstick cooking spray.)

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place sliced onion in the bottom.
  • Top with carrots and sliced red potatoes.
  • Season with salt and pepper, as desired.
  • Pour chicken broth on top then season with dried thyme and minced garlic.
  • Heat olive oil in a pan over medium-high heat.
  • Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned.
  • Place chicken on top of vegetables.
  • Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
  • Garnish with fresh thyme before serving.

Nutrition Facts : Calories 387 kcal, Carbohydrate 43 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 143 mg, Sodium 376 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

SLOW COOKER OLD WORLD CHICKEN AND VEGETABLES



Slow Cooker Old World Chicken and Vegetables image

My family (even the little ones) really like this dish. It is simple to prepare and very tasty. Although the recipe says to cook 8 hours, I usually cook 4 to 5 hours on low. My slow cooker must usually run hot.

Provided by Lynn S.

Categories     Chicken Breast

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 medium green bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
4 chicken breasts, bone in
1/3 cup ketchup
egg noodles or rice, hot cooked

Steps:

  • Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
  • Place bell peppers and onion in slow cooker.
  • Add chicken; sprinkle with the oregano mixture.
  • Cover; cook on LOW 8 hours or on HIGH 4 hours.
  • Stir in ketchup and remaining 1/2 teaspoon of salt.
  • If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
  • Serve chicken and vegetables over hot cooked noodles or rice.

Nutrition Facts : Calories 292.9, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 898.6, Carbohydrate 10.6, Fiber 2, Sugar 6.8, Protein 31.5

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