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6 June, 2018

Crock Pot Chicken and Vegetables

Posted in : cheap, chicken, crock pot, crockpot, dinner, easy, food, Slow cooker on by : Jeanette Schramm Tags: , , , , , ,

When I asked the fiancé what he wanted for dinner the other day, he said, “I don’t know, something with vegetables.” Now, I’ll never pass up veggies, but the fact that they were specially requested made it extra important. Since I had also planned on inviting some friends over for dinner that night, I decided to go with a crock pot meal The end result was something similar to unstuffed cabbage rolls, but made with chicken. We ended up getting about six servings out of it all, and everyone seemed pleased with the meal. We made some changes after dinner, adding or subtracting until we had something we were confident would be even better. So, enjoy this collaborative dinner, and share it with your friends!

Ingredients
2 1/2 pounds Skinless, boneless chicken breast
2, 15 oz cans Tomato chunks
1.5 cups Spanish rice, uncooked
2 tbsp Vermouth
1 Bay leaf
1/4 tsp Ground pepper
1 tsp Dried thyme
1 1/2 tsp Salt
3 cloves Garlic, minced
1 Sweet onion, chopped
2 Carrots, chopped
2 cups Cabbage, shredded
1/2 cup Chicken broth
1 cup Broccoli, broken into bite-sized pieces
2 tbsp Frank’s Red Hot

Place tomato chunks, rice, and vermouth into a large crock pot. Trim the chicken breasts and lay them on top of the tomatoes and rice. Season the chicken with pepper, thyme, and salt, and lay the bay leaf on top. Add in the garlic, onion, carrots, cabbage, and chicken broth. Cover the crock pot and cook on low for 8-10 hours. No sooner than half an hour before serving, add in the Red Hot and broccoli, and shred the chicken. Mix everything together, and cover for the remainder of the cook time or until ready to serve.

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