Roasted Crock Pot Chicken and Vegetables
- Number of Servings: 6
Ingredients
1 roasting chicken, rinsed and patted dry3 Tbsp olive oil, divided2 tsp each of thyme, oregano. parsley, and salt2 medium onions, sliced1 each red and green bell pepper, sliced2 small zucchini, sliced thickly4 roma tomatoes, quarteredBlack Pepper to taste1/2 C chicken broth, low sodium
Combine 2 Tbs olive oil with 1 tsp each of thyme, oregano, and parsley. Rub oil mixture over outside of chicken and then sprinkle with 1 tsp of salt and pepper to taste.
Place chicken in crock pot set to "low". Place sliced veggies over top of chicken; pour chicken broth over top of veggies and chicken. Drizzle remaining olive oil on veggies and sprinkle with remaining herbs, salt, and pepper to taste.
To serve: pull veggies from crock pot, place in bowl. Pull chicken out of crock pot and place on plate, the chicken should fall off the bone and be easy to pull apart. Pour a small amount of the juice in crock pot over the veggies.
Serve with warmed whole-grain bread.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CINNAMON691.
Place chicken in crock pot set to "low". Place sliced veggies over top of chicken; pour chicken broth over top of veggies and chicken. Drizzle remaining olive oil on veggies and sprinkle with remaining herbs, salt, and pepper to taste.
To serve: pull veggies from crock pot, place in bowl. Pull chicken out of crock pot and place on plate, the chicken should fall off the bone and be easy to pull apart. Pour a small amount of the juice in crock pot over the veggies.
Serve with warmed whole-grain bread.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CINNAMON691.
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 7.8 g
- Cholesterol: 10.2 mg
- Sodium: 872.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.1 g
- Protein: 5.4 g
Member Reviews