Chris' Recipes

Bon Appetite!

Slow Cooker Chicken With Vegetables

Written By: Chris - Mar• 20•15

When I know I’ve got a full day and still want a healthier option for dinner that will be quick and easy, but still taste good, I reach for the slow cooker.  Chicken is a good option as it always turns out moist and delicious prepared this way.  I prefer white meat and Bill likes the dark.  Either meat can be healthy because each contains essential vitamins and minerals.  I usually have chicken breasts on hand in the freezer and had picked up a bulk pack of  boneless, skinless thighs that were on sale for a ridiculously low price.  The kids had been scheduled to come for dinner, but things didn’t work out that night, so I had a lot of meat thawed out and it was the crock pot to the rescue!

All you need is about 20 minutes to get this dish started and placed in the slow cooker and then all you have to do is plug it in and come home to a hearty chicken and vegetable dinner waiting for you when you get home.  A lot of times I will do the prep work the night before and place the whole crock pot bowl in the fridge until the morning.

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Ingredients:

6  Chicken Thighs, skinless, boneless
2  Chicken Breasts, skinless, boneless (cut in half)
2 Tablespoons Extra Virgin Olive Oil
1 Onion, large chopped
2 – 3 Potatoes, chopped
2 Cups Carrots, peeled and chopped
Peas, frozen or canned, drained
2 Garlic Cloves, pressed 
1 – 2 Cups Chicken Stock
1/3 Cup Half and Half
Fresh Herbs, I used fresh Rosemary 
Salt & Pepper, to taste
Fresh Grape Tomatoes, halved
1 Cup Mozzarella Cheese, shredded 

Cut the onion into chunks and place inside of the slow cooker that has been sprayed with non-stick cooking spray.  Wash and cube the potatoes and place them on top of the chopped onions.  Peel and cube the carrots and place on top of the potatoes.  Next, add the peas.

Season the chicken with salt and pepper and brown them in a skillet with oil over medium high heat, just until browned on all sides.  Arrange the browned pieces of chicken on top of the vegetables and add the stock and half and half.

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Cover and cook on low for six to eight hours or until chicken is done and vegetables are tender.

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Sprinkle on cheese and cover until melted.

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Scoop into bowls and serve with fresh tomatoes.  I like their acidity and they add a bright freshness with the herbs.  We enjoyed this meal with wonderful Oakville Cabernet Sauvignon out Napa Valley by Gamble Family Vineyards!  So good!

Enjoy!
Cheers!
~Chris

 

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