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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 15.7 g
  • Cholesterol: 84.1 mg
  • Sodium: 497.3 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 18.4 g

View full nutritional breakdown of Autumn chicken and vegetables calories by ingredient
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Autumn chicken and vegetables

Submitted by: EATINGSMARTER

Introduction

Consider taking five minutes in the morning to get dinner ready with the king of all appliances -- your crockpot. This easy recipe will make you wish you plugged it in sooner, and it will have the family begging for more!
Consider taking five minutes in the morning to get dinner ready with the king of all appliances -- your crockpot. This easy recipe will make you wish you plugged it in sooner, and it will have the family begging for more!

Number of Servings: 4

Ingredients

    4 skinless chicken thighs
    1 Tbsp. olive oil
    Salt and pepper to taste
    1 onion, chopped
    1 turnip, cut in 1/2-inch slices
    1 carrot, cut in 1/2-inch slices
    1/2 tsp. tarragon
    2/3 can chicken broth
    1/3 cup white wine (optional)
    1 1/3 Tbsp. butter
    1 1/3 Tbsp. flour
    2/3 cup half and half

Directions

In a large skillet, heat oil over medium high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.

Reduce heat, add the onion to the skillet and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crockpot, then layer chicken on top. Pour in the chicken broth and wine.

Cook on low for 5-6 hours or so; your time may vary -- it depends on the age, size and brand of crockpot.. When chicken is cooked, remove chicken and veggies; keep warm.

In a saucepan, melt better over low heat. Add flour and whisk together until well blended (no lumps!). Cook for a minute, but don't brown. Gradually add cooking liquid and bring to a boil; simmer for a minute. Add half and half and bring up to a low simmer; cook until thickened, about 5 minutes. To serve, pour the sauce over the vegetables and chicken.

Add mashed potatoes and a big green salad for a great meal!

Number of Servings: 4

Recipe submitted by SparkPeople user EATINGSMARTER.






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