CROCK POT CHICKEN AND VEGETABLES – LIGHT RECIPE
This is an easy recipe for crock pot chicken and vegetables 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. This recipe would be great in the summer made with fresh garden vegetables in your slow cooker or crock pot. This is a very versatile recipe as you can change out the vegetables in the pot and put in whatever you like with your chicken. You might also like to check out our recipe for slow cooker ham and potatoes.
Crock pot chicken and vegetables makes a great weeknight meal on a busy day.
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!
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