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Chicken with Vegetables

 Chicken with Vegetables
"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."
4 ServingsPrep: 25 min. Cook: 5 hours


  • 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


  • 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

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Chicken with Vegetables (continued)

Directions (continued)

  • thickened. Serve with chicken and vegetables. Serve with rice.
  • Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.