Best Crock Pot Chicken Vegetables Recipes

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.

HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)

Steps:

• Put carrots, onions, and celery in bottom of crock pot.
• Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
• Sprinkle with parsley and tarragon or thyme, add wine.
• Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
• With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
• To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
• Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)

Steps:

• Cut chicken breasts in half crosswise.
• In crockpot, put potatoes, carrots and onions.
• Top with the chicken.
• In small bowl, mix gravy mix with the next 5 ingredients until smooth.
• Pour over chicken.
• Cover and cook on low for 8 hours.
• Remove chicken and vegetables.
• Whisk sour cream into drippings.
• Serve over chicken.

CROCK POT BRAISED CHICKEN WITH VEGETABLES

Steps:

• Brush the inside of a 6-quart crock pot with melted butter.
• Place the onion slices in the bottom of the crock pot/slow cooker.
• Top with potato slices, carrots and peas.
• In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
• In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
• Arrange the chicken pieces on top of the vegetables.
• Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES

Steps:

• . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
• 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
• 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
• 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

CROCK POT ITALIAN CHICKEN AND VEGETABLES FOR TWO

Steps:

• Combine all ingredients in a 2 quart crockpot.
• Cover and cook on low for 6-8 hours until chicken is cooked thoroughly and potatoes are tender.

CROCK POT SMOTHERED CHICKEN AND VEGETABLES

Steps:

• Place vegetables in the bottom of slow cooker.
• Top with chicken.
• Add soup and broth.
• (No need to mix).
• Cover and cook for 4 to 6 hours on low.

CROCK-POT CHICKEN AND VEGETABLES

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.

CROCK POT THAI CHICKEN WITH VEGETABLES

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.

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.

CROCK POT CHICKEN & VEGETABLES

Steps:

• Scrub the potatoes clean and cut each potato into 1 inch sections (6-8 pieces). Then cut the onion into 1 inch sections. Cut the baby carrots in half, on an angle. Place the vegetables in the bottom of the slow cooker.
• In a small bowl mix together the dry rub ingredients. Set aside.
• Remove the the contents from the cavity of the chicken and rinse the chicken under cold water. Using paper towels, pat the entire chicken, inside and out dry. Rub the oil over the entire chicken and also inside the cavity. Sprinkle the dry rub ingredients all over the skin and also inside the cavity. If you have any extra dry rub, rub it between the skin and breast of the chicken as well. Set aside.
• Cut the lemon in half and insert one half inside the cavity of the chicken. Add rosemary and thyme sprigs to the cavity.
• Place chicken, breast side up, on top of the vegetables in the crock pot. Carefully pour 1/2 cup chicken broth down the side of the crock pot, being sure not to pour it directly over the chicken. Cut the remaining half of the lemon in slices, and place them on top of the chicken
• Cover and cook on HIGH power for 4-5 hours or on LOW for 8 hours or until a digital thermometer inserted in the thickest part of the chicken reads 165°F (74°C).
• OPTIONAL STEP: If you want to brown the skin of the chicken, carefully place the chicken, skin side up, on a wire cooking rack placed inside a rimmed baking sheet or pan. Broil until the skin turns golden brown, approximately 4-5 minutes.
• Gravy Instructions: Remove the vegetables from the slow cooker and set aside. Then in a small saucepan melt the butter over medium-high heat. Slowly whisk in the flour and cook for 1 minute. Pour the liquid from the slow cooker into the pan and whisk. Continue to cook until desired consistency is reached. Season with salt and pepper to taste.