Chicken with Vegetables Recipe (Slow Cooker)

Chicken with vegetables recipe (slow cooker). Cubed chicken breasts with vegetables and spices cooked in a slow cooker. I used boneless and skinless chicken breasts for this recipe. Use boneless and skinless chicken thighs as a substitute.

Also, I used fresh vegetables such as red bell pepper, yellow onion, and carrots. Any experiments, as well as substitutes, are welcome.

If you like to get chicken bites golden brown, heat olive oil in a large nonstick skillet over medium-high heat. Add cubed chicken and cook, turning once, until golden brown. Remove cooked chicken from the skillet and transfer to a 6-quart (6 L) slow cooker.

Use frozen vegetables (thawed) as a substitute, such as carrots, cauliflower, peas, corn, etc. They will give you a high concentration of nutrients.

Bake this yummy dish in an oven:

Chicken with Vegetable Recipe (Oven)

makes 4 servings

Ingredients:4 skinless and boneless chicken breasts, cubed, 8 medium carrots, sliced, 4 red bell peppers, halved, seeded, and sliced, 1 medium yellow onion, peeled and chopped, 1/4 cup (60 ml) chopped fresh flat-leaf parsley, 1/2 cup (125 ml) olive oil, 1 teaspoon (5 ml) each: salt, Italian seasoning, chili powder, and lemon pepper, freshly ground black pepper, to taste

Instructions: Preheat the oven to 375º F (190º C). Place cubed chicken on a baking sheet, then spread vegetables around. Drizzle the olive oil over the chicken-vegetable mixture. Season with salt, black pepper, lemon pepper, Italian seasoning, and chili powder.

Bake in preheated oven for about 30 minutes or until chicken and vegetables are tender.

Turn off the oven. Remove baked chicken and vegetables from the oven and transfer them to serving plates. Serve hot.

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Chicken with Vegetables Recipe (Slow Cooker)

Ingredients

• 2 pounds (960 g) boneless and skinless chicken breasts, cubed
• 1 pound (480 g) red bell pepper, halved, seeded and sliced
• 1 pound (480 g) carrots, peeled and sliced lenghwise
• 1 large yellow onion, peeled and chopped
• 1 teaspoon crushed rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• lemon slices for garnish

Method