Since I purchased a new crock pot a couple of months ago, I’ve been using it more. Some days it really helps to have most dinner preparation done earlier in the day. This recipe is pretty easy. The time consuming part is chopping vegetables, but that can be done whenever it fits into your schedule, such as the night before.
My new crock pot is not overcooking and drying out everything I put in it like my old one did, but I still find that most food cooks pretty quickly. For example, this recipe only took 4 hours on low and the chicken would have been way too dry if it had cooked 6 – 8 hours. That means I get dinner started in my slow cooker in the afternoon, which isn’t convenient for someone who is at work in the afternoon. So unless you have an old crock pot that you know you can leave all day, don’t expect this recipe to cook while you are at work. Instead, try it on the weekend.
Chicken breasts have become one of my favorite things to put in the slow cooker. Since I have a large crock I usually cook plenty of it. The leftovers are used for lunches or turned into chicken salad. Feel free to cut this recipe in half, but only if you have a 4 quart cooker.
Herbed Chicken and Vegetables
- 1 1/2 c. sliced mushrooms (use your favorite kind)
- 1/3 c. chopped red bell pepper
- 1 c. sliced carrots
- 3/4 c. chopped onion
- 1 c. chicken broth
- 4 lb. boneless, skinless chicken breasts (~ 6 large)
- 2 cloves garlic, minced or grated
- 1/4 tsp. ground thyme
- 1/2 tsp. dried basil
- salt & pepper to taste
Place the vegetables and chicken broth in the bottom of the crock pot. Place the chicken breasts on top. Add the garlic, spreading it over the chicken pieces. Sprinkle the thyme, basil, salt and pepper over everything. Cover and cook on low about 4 hours or until the chicken is done. Serve with rice, pasta, potatoes, or quinoa.
This post is linked to the following food carnivals. The links there are not necessarily gluten-free, but many are, and others can be converted.
I'm definitely planning on using the crockpot more this year – we just bought it last year. Ours also cooks chicken in 4 hours, unless it is submerged, then it can cook for longer without drying out.
Looks like a recipe our family would love, Linda. You could also consider using frozen chicken to lengthen the cooking time.
I love using the crock pot! The veggies in this recipe look yummy!
Looks tasty, Linda! Like Heather, I do lots of tricks that "they" say you shouldn't do … I put everything except the meat in the crockpot in the fridge the night before and then often add frozen or semi-frozen meat, too. Even slow-cooking friend and guru, Stephanie O'Dea uses frozen meat a lot. She doesn't recommend starting out with a cold crockpot because it can crack, but I've been doing this for 30 years and it hasn't happened yet! It usually works out well for me being gone all day. Plus hubby gets home before I do, so he can turn off the crockpot just "early" enough. Boneless chicken breasts can cook very quickly and dry out. I tend to use the same recipes, but with bone-in chicken breasts. More flavorful and moist.
Shirley
Just stopping by from Amy's blog. Your recipe looks great. I use the slow cooker often and will try your recipe. Thank you…
This chicken looks so yummy! I love my crock pot and always looking for new recipes for it. I do the same things Shirley does – putting everything in the crock pot in the fridge the night before and sometimes using frozen meats. Never had any problems with either.
This sounds comforting and perfect for fall!
This looks yummy! I have everything to make this so tomorrow night we'll be eating good! Thank you!