Crockpot Chicken with Fresh Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 leeks, sliced and carefully rinsed (tough green stalks removed)6 chicken thighs, bone in and skin removed, fat trimmed2 cups frozen corn1 large carrot, thinly sliced2 tomatoes, coarsely chopped1 clove garlic, pressed1 tsp/5 mL dried oregano (or 2 tsp/10 mL fresh)1/2 tsp/2 mL dried thyme (or 1 tsp/5 mL fresh)1/4 tsp/1 mL pepper
Place the leeks in the bottom of the crockpot. Lay the chicken on top. Spread the corn and the carrots over the chicken. In a small bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper. Spoon this into the crockpot.
Cover the crockpot and cook on LOW for about 7 hours, until chicken is no longer pink inside.
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOWORLD.
Cover the crockpot and cook on LOW for about 7 hours, until chicken is no longer pink inside.
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOWORLD.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 5.0 g
- Cholesterol: 85.1 mg
- Sodium: 404.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.2 g
- Protein: 24.0 g
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