Chicken with Vegetables Recipe

3.5 1 5
Chicken with Vegetables Recipe
Chicken with Vegetables Recipe photo by Taste of Home
Publisher Photo

Chicken with Vegetables Recipe

Read Reviews
3.5 1 5
Publisher Photo
"You'll be surprised at how easily this tender chicken entree comes together," says Norlene Razak of Tye, Texas. "It's simple, delicious and a great way to get your family to eat vegetables."
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours

Ingredients

  • 1 cup sliced fresh mushrooms
  • 4 chicken drumsticks, skin removed
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 4 celery ribs, sliced
  • 1 cup sliced zucchini
  • 1 cup sliced carrots
  • 1 medium onion, sliced
  • 1 cup tomato juice
  • 1/2 cup chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon paprika
  • Pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice

Directions

Place mushrooms and chicken in a 3-qt. slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until chicken is tender.
Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Serve with rice. Yield: 4 servings.
Originally published as Chicken with Vegetables in Quick Cooking July/August 2002, p60

  • 1 cup sliced fresh mushrooms
  • 4 chicken drumsticks, skin removed
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 4 celery ribs, sliced
  • 1 cup sliced zucchini
  • 1 cup sliced carrots
  • 1 medium onion, sliced
  • 1 cup tomato juice
  • 1/2 cup chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon paprika
  • Pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice
  1. Place mushrooms and chicken in a 3-qt. slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until chicken is tender.
  2. Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Serve with rice. Yield: 4 servings.
Originally published as Chicken with Vegetables in Quick Cooking July/August 2002, p60

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MariahL User ID: 6035998 102988
Reviewed Nov. 13, 2013

"Made recipe as directed except did not serve with the thickened liquid due to a hungry boyfriend who wanted to dig in. The chicken was delicious, it literally fell right off the bone. Next time I will do half an onion and add more of the other veggies as we are not huge onion fans and felt that there was quite a lot."

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