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.
Nutrition Facts : Calories 798 kcal, Carbohydrate 40 g, Cholesterol 210 mg, Fiber 4 g, Protein 69 g, SaturatedFat 12 g, Sodium 696 mg, Sugar 12 g, Fat 39 g, ServingSize 8 servings, UnsaturatedFat 0 g
CROCK POT CREAMY CHICKEN AND VEGETABLES
This Crock Pot Creamy Chicken and Vegetables recipe is the perfect one-pot family dinner meal!
Provided by Cris
Categories Main
Time 7h10m
Number Of Ingredients 8
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
SLOW-COOKER SPICY CHICKEN AND SAUSAGE SOUP
Red pepper sauce adds a little "kick" to chicken and sausage in a tomato-based broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3- to 3 1/2-quart slow cooker, mix chicken, tomatoes, broth, water and red pepper sauce.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to High. Cover; cook 10 to 15 minutes until rice is tender.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER CHICKEN AND VEGETABLES
I usually start with frozen chicken breasts so it doesn't fall apart -- though if it does, it kind of turns into stew. My family likes this over rice. Ro-tel works instead of diced tomatoes if you like a "kick".
Provided by wife2abadge
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer the potatoes, veggies, and chicken in the slow cooker.
- Mix the Tabasco into the tomatoes and pour over the top.
- Cook on low 8-9 hours.
SLOW-COOKER CHICKEN BREASTS AND VEGETABLES
Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
- Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).
Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
SLOW-COOKER PANTRY CHICKEN STEW
Learn to make Slow-Cooker Pantry Chicken Stew with our video! Chicken and veggies in chive and onion sauce help make this chicken stew a new favorite.
Provided by My Food and Family
Categories Home
Time 6h45m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Toss chicken with flour in slow cooker.
- Add all remaining ingredients except peas and cream cheese spread; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in peas and cream cheese; cook, covered, 30 min.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CREAMY MUSHROOM RANCH CHICKEN AND VEGGIES - SLOW COOKER
Super-easy, yummy recipe goes together in minutes in the morning - ready when you get home in the evening! Recipe can be doubled for large cookers. Serve over hot noodles or rice.
Provided by Shelley Lee
Categories One Dish Meal
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 slow cooker liner in slow cooker.
- Mix soup, beer and dressing mix in a bowl.
- Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker.
- Pour soup mixture over chicken and vegetables.
- Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness.
- Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.
Nutrition Facts : Calories 349.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 109, Sodium 906, Carbohydrate 19.2, Fiber 3.8, Sugar 4.7, Protein 41.9
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