Slow Cooker Carrot Chicken19 Reviews
“So simple! The carrots make it almost sweet, and it's a cinch to make gravy for mashed potatoes from the cooking juices.” - by Barbara Cannon
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 315 cal
- 3.2 g
- 14.5 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 to..." See moreo 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...." See more"
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