Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pot Roasted Chicken And Vegetables
- add review
- #19717
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
1 comment
ingredients
3 pounds chicken cut in parts, rinsed and pat dry
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
2 cups chicken broth, defatted
2 cups carrot, diced
1 medium onion, halved and slivered
2 tablespoons garlic, minced
1 teaspoon dried tarragon
salt and pepper, to taste
2 tablespoons cornstarch
2 tablespoons parsley, to garnish
directions
Place all of the ingredients, except the cornstarch and garnish, in the crock-pot; stir to combine. Cover and cook on high heat for 4 1/2 hours or until cooked through. Remove the chicken pieces from the crock pot and keep warm.
Mix the cornstarch with 2 tablespoons of cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking, covered, 30 minutes longer or until the sauce is thickened slightly.
Serve the chicken topped with the sauce and sprinkled with chopped parsley.
added by
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
692 calories, 48 grams fat, 15 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more crock pot chicken recipes
reviews & comments
July 27, 2015
I made this with boneless, skinless chicken breasts using Guest Foodie's cook times and temperatures and chicken stock instead of the broth. I did not add any salt before cooking, as the stock is salty, and I didn't want it over-salted. This worked out perfectly, and made for a tasty dish (so glad to find another way to use tarragon). I also had it over rice (basmati), which was very tasty, but I'd like to try it next time with biscuits. Thanks for the recipe!
P.S. I served this over rice, but would like to try it over biscuits or corn meal muffins.
October 7, 2010
This was easy to prepare and very tasty. My crock pot works hot so I cooked it on high for and hour and 30 minutes, then reduced temp to low for 2 hours, 30 minutes. This was sufficient cooking time. I used 1/4 cup flour to thicken juices instead of the corn starch. Loved the tarragon and garlic flavors mixed with the slight sweetness of the carrots. I will definitely add this to my recipe collection.
October 5, 2007
The chicken turned out perfectly cooked. The overall recipe seemed a little light on vegetables (since it was in the title we expected more of them). If you have a newer crockpot (that heats higher than the older ones), cook the chicken on low instead.