Slow Cooker Carrot Chicken

Slow Cooker Carrot Chicken

Barbara Cannon 0

"So simple! The carrots make it almost sweet, and it's a cinch to make gravy for mashed potatoes from the cooking juices."

Ingredients {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 54.8 g
  • 110%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken, then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hours OR on high for 4 hours.
  2. To Make Gravy: When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired.
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Reviews 24

  1. 29 Ratings


This recipe was just ok. I cooked it for St Patty's day. I think I got too much salt in it. It had an interesting flavor, but was not a real hit. I doubt I'll ever fix it again. The cabbage was too overcooked and absorbed too much of the spices and salt. We did not have potatoes, so did not make gravy. Gravy may have enhanced the dish. The chicken itself had a pretty pleasant taste and I used the leftover chicken the next day for a sandwich, but couldn't face the "mooshy" veggies again.


Very tender chicken. I cooked on low for 10 hrs. Very liquidy! We did not make the gravy. I would recommend making it because it should add some thickness to the meal.


I was very disappointed in this recipe. The results were very bland. I didn't use all of the water, so it wasn't as soupy as some others found it to be, but no one in my family would eat it. I also have to say that, although we love cabbage, I will never cook it in a slow cooker again- the smell was awful