Roasted Crock Pot Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Crock Pot Chicken and Vegetables calories by ingredient



Number of Servings: 6

Ingredients

    1 roasting chicken, rinsed and patted dry
    3 Tbsp olive oil, divided
    2 tsp each of thyme, oregano. parsley, and salt
    2 medium onions, sliced
    1 each red and green bell pepper, sliced
    2 small zucchini, sliced thickly
    4 roma tomatoes, quartered
    Black Pepper to taste
    1/2 C chicken broth, low sodium

Directions

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.