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Slow-Cooked Sunday Chicken

 Slow-Cooked Sunday Chicken
This convenient slow-cooker dish makes a hearty supper for two that's special any day of the week. —Ruthann Martin, Louisville, Ohio
2 ServingsPrep: 15 min. Cook: 6 hours


  • 2 small carrots, cut into 2-inch pieces
  • 1/2 medium onion, chopped
  • 1/2 celery rib, cut into 2-inch pieces
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 small red potatoes, halved
  • 2 bone-in chicken breast halves (7 ounces each), skin removed
  • 2 bacon strips, cooked and crumbled
  • 3/4 cup hot water
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • Pinch pepper


  • In a 3-qt. slow cooker, layer the first seven ingredients in the
  • order listed. Combine the water, bouillon, salt, thyme, basil and
  • pepper; pour over the top. Do not stir.
  • Cover and cook on low for 6-8 hours or until vegetables are tender
  • and meat thermometer reads 170°. Remove chicken and vegetables.
  • Thicken cooking juices for gravy if desired. Yield: 2 servings.
Nutritional Facts: 1 serving equals 304 calories,

2 of 2

Slow-Cooked Sunday Chicken (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 94 mg cholesterol, 927 mg sodium, 21 g carbohydrate, 5 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.