Slow Cooker Carrot Chicken Food

CREAMY CHICKEN AND CARROTS

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

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 COOKER BALSAMIC CHICKEN RECIPE BY TASTY

Steps:

• Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
• Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
• Sprinkle with fresh chopped parsley and serve immediately.
• Enjoy!

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

CROCK POT LEMON CHICKEN WITH CARROTS

Steps:

• Place onions and carrots in bottom of 3-4 quart crock pot; top with chicken thighs.
• Combine remaining ingredients except for cornstarch and 3 Tbsp water in small bowl and blend well; pour into crock pot.
• Cover and cook on low for 8-9 hours until chicken is tender.
• Remove chicken from crock pot and shred, using two forks; return to crock pot.
• In small bowl, combine cornstarch and 3 Tbsp water and blend well; add to crock pot along with shredded chicken.
• Stir and cook on high for 15-20 minutes until liquid is thickened.
• Serve over hot cooked rice or couscous.

SLOW COOKER CHICKEN AND VEGETABLES RECIPE

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.