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Herbed Chicken and Veggies

 Herbed Chicken and Veggies
"This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day," suggests Dorothy Pritchett of Wills Point, Texas. "A dessert is all that's needed to complete this satisfying supper."
4-6 ServingsPrep: 20 min. Cook: 7-3/4 hours


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 755 mg sodium,

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Herbed Chicken and Veggies (continued)

Nutritional Facts: 7 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.