Best Crock Pot Creamy Chicken Brussels Sprouts Recipes

CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS

Crispy Garlic Butter Chicken and Brussels image

Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredient!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!

Provided by Kristen Stevens

Categories Dinner

Time 40m

Number Of Ingredients 7

Ingredients

8 chicken thighs - skin on or off (your choice!)
1 lb brussels sprouts (cut in half)
½ teaspoon sea salt
¼ teaspoon black pepper
¾ cup chicken stock
2 teaspoons butter
3 cloves garlic (grated on a Microplane or very finely minced)

Steps:

Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
Serve with lots of extra black pepper.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 355 kcal, Carbohydrate 13 g, Protein 49 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 221 mg, Sodium 603 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g

CROCK POT CREAMY CHICKEN & BRUSSELS SPROUTS

Crock Pot Creamy Chicken & Brussels Sprouts image

I had planned to make a crock pot dish with chicken and broccoli. I had assembled all the ingredients and went to the freezer - yikes! No broccoli! Not even any spinach! The only vegetable available was a lonely bag of Brussels sprouts. Okay, I thought that might be a weird combination, but I decided to give them a chance and I'm...

Provided by Diane Whitbeck

Categories Chicken

Time 7h20m

Number Of Ingredients 11

Ingredients

2 lb boneless, skinless chicken breasts, cubed
1 Tbsp italian seasoning (or use 1 tsp each oregano, thyme & basil)
1 can(s) cream of chicken soup, condensed
1 pkg onion soup mix
11 oz mushroom pieces, undrained
8 oz cream cheese, cubed
10 oz brussels sprouts, frozen
1 c dry white wine (i used chardonnay)
8 oz small shell pasta, uncooked
salt and pepper, to taste
cooking spray

Steps:

1. Spray crock pot with cooking spray.
2. Place all ingredients except for shell pasta in crock pot in order listed. Cook on low for 6.5 hours.
3. Stir crock pot ingredients gently to blend all ingredients and make it creamy without breaking apart the Brussels sprouts. Stir in the small shell pasta, ensuring it is covered by liquid (add stock or water if necessary) by pushing it under the surface with a spoon. Cook on low for 30 minutes, until pasta is tender. Plate and enjoy!
4. NOTE: For those of you who do not cook with wine, you can substitute 1/2 - 3/4 cup chicken broth and 2 - 3 Tbsp each lemon juice and balsamic vinegar.