CROCKPOT VEGGIES RECIPES

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CROCK POT CHICKEN AND VEGETABLES RECIPE - FOOD.COM



Crock Pot Chicken and Vegetables Recipe - Food.com image

This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh baby carrots
4 medium white potatoes or 4 medium red potatoes, cut into quarters
1/2 onion, chopped
6 boneless skinless chicken breast halves
1/2 bell pepper, any color chopped
1 (10 1/2 ounce) can cream of mushroom soup, not diluted
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 273.9, FatContent 4.6, SaturatedFatContent 1.1, CholesterolContent 68.4, SodiumContent 648.8, CarbohydrateContent 27, FiberContent 3.1, SugarContent 4.3, ProteinContent 30.3

SLOW-COOKER GLAZED ROOT VEGETABLES RECIPE - BETTYCRO…



Slow-Cooker Glazed Root Vegetables Recipe - BettyCro… image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 10

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  • In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  • Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120 , CarbohydrateContent 25 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 310 mg

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