Country Chicken And Vegetables Recipes

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CREAMY COUNTRY CHICKEN WITH VEGETABLES



Creamy Country Chicken with Vegetables image

This slow cooker recipe delivers maximum flavor with minimum effort. Serve with fresh baked biscuits.

Provided by McCormick

Categories     Entrees,

Yield 8

Number Of Ingredients 10

4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved
3 cups cubed potatoes (about 1 pound)
3 cups baby carrots (about 1 pound)
1 medium onion, coarsely chopped
2 packages McCormick® Chicken Gravy Mix
1 cup water
1 tsp Lawry's® Seasoned Salt
1 tsp McCormick® Thyme Leaves
1/4 tsp McCormick® Poultry Seasoning
1 cup sour cream

Steps:

  • Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly.
  • Mix Gravy Mixes, water, seasoned salt, thyme and poultry seasoning in small bowl. Pour mixture over chicken and vegetables. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
  • Place chicken and vegetables in serving dish. Stir sour cream into drippings in slow cooker with wire whisk. Pour over chicken and vegetables.

Nutrition Facts : Calories 304 Calories

CREAMY COUNTRY CHICKEN AND VEGETABLES



Creamy Country Chicken and Vegetables image

Found this recipe on another site and didn't want to lose it. It sounds like a great and easy chciken dish.

Provided by Nana Lee

Categories     Stew

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 bone-in chicken breast halves (about 2 1/4 pounds)
3 cups cubed potatoes (about 1 1/2 pounds)
3 cups baby carrots (about 1 pound)
1 medium onion, coarsely chopped
2 (1 1/4 ounce) packages chicken gravy mix (size is a guess)
1 cup water
1 teaspoon thyme leaves, to taste
1/4 teaspoon poultry seasoning or 1/4 teaspoon ground sage
1 teaspoon seasoning salt
1 cup sour cream

Steps:

  • Rinse chicken and pat dry.
  • Place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly.
  • Mix Gravy Mixes, water, thyme, poultry seasoning and Season-All in small bowl and pour over chicken and vegetables.
  • Cover and cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
  • Place chicken and vegetables on platter or in large bowl.
  • Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
  • IMPORTANT: For best results, do not remove cover during cooking.

Nutrition Facts : Calories 381.5, Fat 18.3, SaturatedFat 8, Cholesterol 81, Sodium 627.5, Carbohydrate 29.3, Fiber 3.1, Sugar 4.5, Protein 24.8

COUNTRY STYLE CHICKEN AND VEGETABLES



Country Style Chicken and Vegetables image

Absolutely delicious!!! My family wolfed it down in record time. Perfect for Sunday dinners, versatile and very easy to make. Would do just fine with lamb , beef or a whole chicken. Will definitely make again and again!

Provided by byZula

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 large garlic cloves, coarsely chopped
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
3 large portabella mushrooms, cut into 1-inch pieces
2 lbs small red potatoes, cut into quarters
4 medium sized carrots, peeled and cut into 1 inch pieces
1 medium sized onion, cut into eighths
6 chicken quarters
2/3 cup chicken broth
1 cup chicken broth

Steps:

  • Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
  • In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
  • In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
  • Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
  • Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
  • Remove the chicken and vegetables to a serving dish, keep warm.
  • Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
  • Pour pan juices over chicken and vegetables and serve.

Nutrition Facts : Calories 247.7, Fat 9.8, SaturatedFat 1.4, Sodium 641.4, Carbohydrate 35.8, Fiber 5.6, Sugar 4.8, Protein 6.2

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)



Country Chicken and Vegetables (Crock Pot) image

Make and share this Country Chicken and Vegetables (Crock Pot) recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 11

4 bone-in chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrots
1 cup chopped onion
2 (7/8 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

Steps:

  • Cut chicken breasts in half crosswise.
  • In crockpot, put potatoes, carrots and onions.
  • Top with the chicken.
  • In small bowl, mix gravy mix with the next 5 ingredients until smooth.
  • Pour over chicken.
  • Cover and cook on low for 8 hours.
  • Remove chicken and vegetables.
  • Whisk sour cream into drippings.
  • Serve over chicken.

COUNTRY CHICKEN AND VEGETABLES



Country Chicken and Vegetables image

Make and share this Country Chicken and Vegetables recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup chicken broth
1 (16 ounce) bag frozen mixed vegetables
1 (24 ounce) bag shredded frozen hash browns
3 cups cooked chopped chicken
1/2 cup French-fried onions

Steps:

  • Combine soups and chicken broth. Stir in veggies, hash browns, chicken and onions. Place in gallon freezer bag. Label and freeze.
  • To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350. Uncover and top with more French friend onions. Return to oven and bake 10 additional minutes.

Nutrition Facts : Calories 394.1, Fat 19.5, SaturatedFat 6.8, Cholesterol 4, Sodium 898.7, Carbohydrate 50.1, Fiber 5.6, Sugar 2.9, Protein 9.2

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