Crock Pot Chicken Veggie Melange Food

CROCKPOT CHICKEN AND POTATOES

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.

SLOW-ROASTED CHICKEN WITH VEGETABLES

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.

CROCK POT CHICKEN VEGGIE MELANGE

Steps:

• Slice whole potatoes, carrots and celery into 1/4" rounds.
• Place in plastic bag and add 3/4 of onion soup mix.
• Shake well to coat.
• Pour vegetable mixture into crock pot.
• Rinse chicken pieces with water and place in the same plastic bag.
• Add remaining onion soup mix and shake well.
• Place chicken pieces on top of vegetables.
• Pour 1 cup water over all.
• Cook on High setting for 4 hours.
• Reduce to Low setting until ready to serve.
• Turn off crock pot and remove chicken and vegetables with slotted spoon.
• Pour remaining liquid into saucepan and add evaporated milk.
• Begin heating to boil.
• To 1/2 cup flour, add enough tap water to create a thick, gravy-like mixture.
• When liquid in saucepan comes to boil, add thickening while whisking constantly.
• (You may not need to add the entire quantity of thickening mix.) Allow to boil for 1 minute.
• Taste and adjust seasoning (add salt and pepper) if necessary.
• Serve gravy over chicken and vegetables.

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.