Wednesday, November 28, 2012

Crock Pot Recipe 11

Chicken with Carrots and Potatoes

This recipe sounds pretty basic however it is healthy, full of flavor and easy to prepare!

This recipe provides 6 servings.


1) 3 cups of baby carrots
2) 1 3/4 cups vertically sliced onion
3) 8 small round red potatoes, cut into 1/4 inch slices
4) 1/2 cup fat free, lower sodium chicken broth
5) 1/2 cup dry white wine
6) 1 tablespoon chopped fresh thyme
7) 1 teaspoon minced garlic
8) 3/4 teaspoon salt, divided
9) 1/2 teaspoon ground black pepper, divided
10) 1 teaspoon paprika
11) 6 (6-ounce) bone-in chicken thighs, skinned
12) 1 teaspoon olive oil
13) Cooking Spray
14) Chopped fresh thyme (optional)


1) Place onion in a crock pot coated with cooking spray; top with carrots and potatoes.

2) Combine broth, next 3 ingredients, 1/2 teaspoon salt, and a 1/4 teaspoon of pepper, then pour over vegetables.

3) Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, rub over chicken. Heat a large nonstick skillet over medium high heat. Add oil to pan; swirl to coat then add chicken. Cook approx. 3 mins. on each side or until browned. Arrange chicken on top of vegetables.

4) Cover and cook on low for 3 1/2 hours or until chicken is done and vegetables are tender. Garnish with additional thyme, optional.

Nutritional value per serving:

Calories: 250 calories
Fat: 5 grams
Protein: 22 grams
Carbs: 22
Fiber: 4 grams
Cholesterol: 80 mg Sodium: 455 mg
Calcium: 52 mg

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