Best 6 Country Chicken And Vegetables Crock Pot 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.

CREAMY SLOW COOKER COUNTRY CHICKEN AND VEGETABLES

Steps:

• Rinse chicken and pat dry. In a 3 1/2 or 4-quart crockery slow cooker, place potatoes, carrots and onion. Top vegetables with chicken overlapping slightly, making sure all chicken is on top. In a small bowl, combine gravy mixes, water, thyme, poultry seasoning, and seasoned salt. Pour mixture over chicken and vegetables. Cover and cook for 8 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Whisk sour cream into drippings in pot; pour over chicken and vegetables.

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.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

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.

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.