Chicken Thigh And Vegetable Crock Pot Recipes
Description
If you’re looking for an easy and delicious dinner, this savory chicken thigh and vegetable crock pot recipe is the perfect choice. It’s a great way to get a filling meal with minimal effort. This recipe is a great way to get a protein-packed dinner with a variety of nutritious vegetables. The crock pot allows the chicken to cook in its own juices, making it incredibly tender and flavorful. The vegetables are cooked to perfection, adding a great contrast to the chicken. Plus, the flexibility of this recipe allows you to use whatever vegetables you have in the fridge.
Prep Time
This recipe is incredibly easy to make and requires minimal prep time. The ingredients can be prepped in just 10 minutes, and the crock pot takes care of the rest. Simply chop up the vegetables, season the chicken thighs, and layer everything in the crock pot. After that, all you need to do is set it and forget it for a few hours.
Cook Time
This recipe takes a total of 4-6 hours to make. The exact cook time depends on the size of your chicken thighs and the type of crock pot you are using. For this recipe, it’s best to use a slow cooker that has a low, medium, and high temperature setting. This will ensure that the chicken and vegetables are cooked perfectly.
Ingredients
For this recipe, you will need:
- 2 pounds boneless, skinless chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup baby carrots, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken broth
Instructions
1. Start by seasoning the chicken thighs. In a small bowl, combine the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture all over the chicken and set aside.
2. Heat a large skillet over medium heat. Add a tablespoon of oil and the diced onion. Cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
3. Add the bell pepper, zucchini, and carrots to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
4. Grease the inside of your crock pot with non-stick cooking spray.
5. Layer the chicken thighs and vegetables in the crock pot. Pour the chicken broth over the top.
6. Cook on low heat for 4-6 hours or until the chicken is cooked through and the vegetables are tender.
7. Serve with your favorite sides and enjoy!
Equipment
The equipment you will need for this recipe includes:
- Small bowl
- Large skillet
- Crock pot
- Non-stick cooking spray
Notes
This recipe can be adapted for any type of vegetable. If you don’t have the vegetables listed, you can use whatever you have in the fridge. You can also use bone-in chicken thighs, just make sure to adjust the cook time accordingly. This recipe can also be made in the oven. Preheat the oven to 375°F and bake for 40-45 minutes or until the chicken is cooked through and the vegetables are tender.
Nutrition: Per Serving
This recipe makes 4 servings. Each serving contains:
- Calories: 393
- Carbohydrates: 12g
- Protein: 37g
- Fat: 19g
- Fiber: 3g
- Sugar: 4g
Recipe Tips
This dish is incredibly versatile and can be altered to your tastes. If you like your food spicier, you can add some red pepper flakes to the seasoning mixture. You can also add other vegetables, such as mushrooms, green beans, corn, or peas. If you want to make it a one-pot meal, you can add some cooked quinoa or rice to the crock pot. For a dairy-free option, you can omit the cheese. You can also use boneless, skinless chicken breasts in place of the thighs.
This chicken thigh and vegetable crock pot recipe is a great way to get a nutritious meal with minimal effort. The vegetables are cooked to perfection and the chicken comes out incredibly tender and flavorful. Plus, it’s a great way to use up whatever vegetables you have in the fridge.
Enjoy!
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