Crockpot Chicken & Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 431.0
  • Total Fat: 5.7 g
  • Cholesterol: 126.9 mg
  • Sodium: 1,654.2 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 44.4 g

View full nutritional breakdown of Crockpot Chicken & Vegetables calories by ingredient
Submitted by:

Number of Servings: 6


    Roasting Chicken, 5.5 unit (yield from 1 lb ready-to-cook (remove)
    Chicken Broth, 1 cup (8 fl oz) (remove)
    Sherry, dry, 4 fl. oz (remove)
    *Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.) (remove)
    Carrots, raw, 453.5 grams (remove)
    Onions, raw, 1 large (remove)
    *Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry, 1 serving (remove)
    Salt, 1 tbsp (remove)
    Pepper, black, 1 tsp (remove)
    Thyme, fresh, 2 tsp (remove)


cut up vegetables and place in bottom of crockpot. place chicken on top. pour in broth and wine. sprinkle soup mix, salt, pepper, and thyme over the top of everything. put low heat for 10-12 hours and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JENSOLO1.

Rate This Recipe