Crock Pot Herbed Chicken With Sweet Potatoes Recipes

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HERBED SLOW-COOKER CHICKEN

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10



Herbed Slow-Cooker Chicken image

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

CROCK POT HERBED CHICKEN WITH SWEET POTATOES

Adapted from Betty Crocker's "Slow Cooker Cookbook". Add a green vegetable towards the end of the cooking time and this really is a complete meal! In the original recipe, a cup of thawed green beans is added in the last twenty minutes. Not being overly fond of beans, when I've made this recipe, I've added broccoli florets in the last hour of cooking or baby spinach leaves in the last 10 minutes. Regardless of whether the soup I've used has herbs in it, I usually sprinkle oregano or mixed Italian herbs on the chicken.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 10



Crock Pot Herbed Chicken With Sweet Potatoes image

Steps:

  • Place the chicken pieces in a 5- or 6- quart crock pot, season to taste, spoon the soup over the chicken and top with the sweet potatoes.
  • Combine the stuffing mix with the water and butter and spoon it over the sweet potatoes.
  • Cover and cook on low for 4 to 6 hours, or until the sweet potatoes are tender, and the chicken is cooked right through: when the juice of the chicken - when the thickest pieces are pierced - is no longer pink.
  • Towards the end of the cooking time, add your choice of green vegetable(s).

Nutrition Facts : Calories 418.9, Fat 14.9, SaturatedFat 6.8, Cholesterol 94.5, Sodium 918, Carbohydrate 43.1, Fiber 3.8, Sugar 7.3, Protein 27.6

3 lbs skinless chicken pieces
1 teaspoon dried oregano or 1 teaspoon mixed Italian herbs, to taste
salt, to taste
fresh ground black pepper, to taste
1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
4 sweet potatoes, peeled and cut into 1/2 inch pieces
1 (6 ounce) packet chicken flavor stuffing mix
1 1/4 cups water
1/4 cup unsalted butter
1 cup broccoli florets or 1 cup baby spinach leaves, tightly packed

CROCK-POT CHICKEN WITH SWEET POTATOES

From one of those "five ingredients" cookbooks. Just add a little S&P (and use light honey-mustard dressing) and you've got an easy, healthy meal; the meat falls off the bone!

Provided by lecole54

Categories     Chicken Thigh & Leg

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 5



Crock-Pot Chicken With Sweet Potatoes image

Steps:

  • Remove skin from chicken; set aside.
  • Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
  • Place chicken on top of vegetables.
  • In a small bowl stir together salad dressing and rosemary. Pour over chicken.
  • Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
  • Using a slotted spoon, transfer chicken and vegetables to a serving platter.
  • Whisk cooking liquid until smooth; serve with chicken and vegetables.

2 1/2 lbs chicken thighs
6 medium sweet potatoes, peeled and quartered (about 2-1/2 pounds)
1 small onion, cut into thin wedges
3/4 cup honey mustard dressing
1/2 teaspoon rosemary, crushed

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