Crockpot Chicken with Veggies Recipe
Dinner time at my house involves feeding 5 people. But 5 servings is usually not enough since we have a growing teenage son. I have found Chicken thighs to be very cost effective as they go on sale frequently. My family however seeks diversity and in lieu of a chicken legs or chicken breasts I used the thighs in Crockpot Chicken.
I served with a loaf of Beer Bread and Pumpkin Spice Butter.
- 8 chicken thighs (You can substitute other parts of the chicken)
- 1/2 lb of baby carrots
- 2 ribs of celery
- 6-10 potatoes (depends on size)
- Salt and paper
- 1/2 cup water
Layer chicken thighs in bottom of crockpot (you may need to stack them on each other).
Season with salt and pepper.
Chop up celery into small pieces, Cut potatoes into chunks and place on top of chicken.
Top off with the baby carrots (no need to cut up)
Pour 1/2 cup water over veggies (keeps potatoes from changing color until they cook)
Cook on high for 4-5 hours.
Scoop out veggies and place in bowl.
Carefully take out chicken as it is very moist and falls of bone.
If you want to make gravy remove chicken and strain out pieces before using broth for gravy.
You can also use the Crockpot Chicken leftovers and broth as a base for chicken noodle soup.
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Hi I’m Gwendolyn and I have been a stay at home mom since 2009. I have been with my husband, James, for 10 years and we are proud parents of Jayme (8) and Nicholas (13). We are also parents to 3 dogs, 2 cats, 2 hamsters, and a snake. My father-in-law lives with us so it is always non-stop at our house. I had the honor of becoming a step-parent when I got married and have a great relationship with my step-son. I always used coupons and shopped for bargains but was forced to step up my game when my husband was disabled in 2005. I get an incredible rush from saving money and finding great deals. My life is a constant journey and I look forward to sharing it with you all.
Topic: Crockpot Chicken with Veggies