Seasoned Whole Chicken with Veggies

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Angel Chicken

When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge

Used 6-quart slow cooker

Temp Low

Seasoned Whole Chicken with Veggies

* This is so easy to throw together and cook while you're prepping other dishes or just relaxing and visiting with family and friends.

1 small package baby carrots
1 cup celery, chopped
1 whole chicken
1/2 cup chicken broth
garlic powder to taste
chicken bouillon granules to taste
salt and pepper, to taste

Directions:

Place chicken in the slow cooker. Top with veggies. Pour broth over chicken, then sprinkle with seasonings. Cover and cook on LOW for 8 hours.

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Cranberry Orange Relish

*This decadent dish can be served as a side with your holiday meal or better yet, a dessert! Not to mention the wonderful aroma that fills the air while this cranberry delight is slow cookin'.

4 cups sugar
2 teaspoons grated orange peel
1 teaspoon cinnamon
2 cups orange juice
2 (16- ounce) packages fresh or frozen cranberries

Directions:

Combine all ingredients in the slow cooker; stir until sugar is dissolved. Cover and cook on LOW for 6 hours. Serve chilled.

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Nana's Peachy Sweet Potatoes- submitted by Tonia LeDoux

* The peach pie filling makes these sweet potatoes so good. This is great for potluck or holiday meals.

2 1/2 pounds of sweet potatoes, peeled and cubed
1 1/2 cups peach pie filling
3 tablespoons melted butter
1/2 cup small sweet onion, diced
1/4 cup bell pepper
1 teaspoon salt and pepper, to taste

Directions:

Spray slow cooker with nonstick cooking spray. Wash, peel, and chop sweet potatoes and place in the slow cooker. Add remaining ingredients; mix well. Cover and cook on LOW for 7 hours or until potatoes are tender.

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Mama's Dressing

* The holidays just aren't complete without a heaping helping of mama's homemade dressing.

1 pan cornbread (approximately 6 cups)
8 slices white bride (leave on the counter the night before so it dries out)
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cans cream of chicken soup
2 cans chicken broth
4 tablespoons butter

Directions:

Spray the slow cooker with nonstick cooking spray. Crumble cornbread and white bread in the slow cooker. Add remaining ingredients except for butter; stir. Dot with butter. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours. Add water or broth if mixture becomes too dry. Makes 16-24 servings.

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Crockin' Cheesecake- submitted by Tiffany McConnell

*What……a cheesecake in the slow cooker? YES, YES, YES, you can do it and when you do, you will have your whole family begging for more.

Crust-
1 package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling-
1 (8- ounce) package cream cheese, softened
1 (8- ounce) container sour cream (or pumpkin puree if your'e making pumpkin cheesecake)
2 eggs
1 teaspoon vanilla (Mexican vanilla, if possible)
1 (16- ounce) box powdered sugar

Directions:

Spray 5-7 quart slow cooker with non stick cooking spray, even if you are using a nonstick crock. Mix crust ingredients together and spread evenly on the bottom of the crock. Mix filling and pour over crust. Cook on HIGH (with a paper towel under the lid) for 1 1/2 to 2 hours, or until the center is set. Take off the lid and let cool. Place in the fridge for a couple of hours, then carefully flip it out to serve, or just cut and serve from the slow cooker, warm or cool!

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