Herbed Chicken and Veggies Recipe

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Herbed Chicken and Veggies Recipe
Herbed Chicken and Veggies Recipe photo by Taste of Home
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Herbed Chicken and Veggies Recipe

Read Reviews
4 1 4
Publisher Photo
This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day. A dessert is all that's needed to complete this satisfying supper. —Dorothy Pritchett, Wills Point, Texas
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 7-3/4 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 7-3/4 hours

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups fresh broccoli florets
  • Hot cooked rice

Directions

Place chicken in a 3-qt. slow cooker. Top with the tomatoes, onion and garlic. Combine the broth, wine, bay leaf, salt, thyme and pepper; pour over chicken. Cover and cook on low for 7-8 hours.
Add broccoli; cook 45-60 minutes longer or until chicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve with rice. Yield: 4-6 servings.
Originally published as Herbed Chicken and Veggies in Quick Cooking May/June 1999, p20

Nutritional Facts

1 each: 280 calories, 14g fat (4g saturated fat), 88mg cholesterol, 755mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 29g protein.

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups fresh broccoli florets
  • Hot cooked rice
  1. Place chicken in a 3-qt. slow cooker. Top with the tomatoes, onion and garlic. Combine the broth, wine, bay leaf, salt, thyme and pepper; pour over chicken. Cover and cook on low for 7-8 hours.
  2. Add broccoli; cook 45-60 minutes longer or until chicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve with rice. Yield: 4-6 servings.
Originally published as Herbed Chicken and Veggies in Quick Cooking May/June 1999, p20

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kerrynjames User ID: 5662698 26153
Reviewed Jan. 5, 2011

"It was a snap to prepare and I had it in the slow-cooker in 5 minutes prep time. However, it was a little bland. I used chicken breasts cut into chunks... it smelled amazing while cooking, but we like a little more flavor."

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