Crockpot Chicken with Fresh Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Crockpot Chicken with Fresh Vegetables calories by ingredient
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Number of Servings: 4


    2 leeks, sliced and carefully rinsed (tough green stalks removed)
    6 chicken thighs, bone in and skin removed, fat trimmed
    2 cups frozen corn
    1 large carrot, thinly sliced
    2 tomatoes, coarsely chopped
    1 clove garlic, pressed
    1 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.

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