This is an easy recipe to throw in the crock pot in the morning and have dinner ready when you come home at night. The leftovers are great, too. Serve it with a side salad for a complete meal.

3 tablespoons olive oil
1 (1 pound) package chicken breast tenders (could use any pieces of chicken you like)
1/2 small head of cabbage, chopped
2 to 3 potatoes, peeled and cut up
1 small onion, chopped, or can use green onions
2 to 3 carrots, scraped and cut into bite sized pieces
1 (14.5 ounce) can diced tomatoes
1/2 cup chicken broth
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, (optional)
1 bay leaf


Brown chicken pieces in oil in a skillet on top of the stove. Add chopped cabbage, potatoes, onion and carrots to crock pot. Place browned chicken pieces on top. Whisk together the diced tomatoes, chicken broth, chili powder, black pepper, Worcestershire sauce and salt in a bowl. Pour over chicken and vegetables. Add bay leaf. Cook on low for 7 to 8 hours or high 4 to 5. Makes about 6 to 8 servings. Enjoy!

Pin for later: The Southern Lady Cooks Crock Pot Chicken and Vegetables

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