Dinner

Roasted Crock Pot Chicken and Vegetables is for Dinner.

Roasted Crock Pot Chicken and Vegetables takes several minutes to prepare.

Roasted Crock Pot Chicken and Vegetables takes several minutes to cook.

Roasted Crock Pot Chicken and Vegetables makes 6 servings.

The ingredients for Roasted Crock Pot Chicken and Vegetables are:

1 roasting chicken, rinsed and patted dry
3 Tbsp olive oil, divided
2 tsp each of thyme, oregano. parsley, and salt
2 medium onions, sliced
1 each red and green bell pepper, sliced
2 small zucchini, sliced thickly
4 roma tomatoes, quartered
Black Pepper to taste
1/2 C chicken broth, low sodium

Here is how you make Roasted Crock Pot Chicken and Vegetables:

Combine 2 Tbs olive oil with 1 tsp each of thyme, oregano, and parsley. Rub oil mixture over outside of chicken and then sprinkle with 1 tsp of salt and pepper to taste.Place chicken in crock pot set to "low". Place sliced veggies over top of chicken; pour chicken broth over top of veggies and chicken. Drizzle remaining olive oil on veggies and sprinkle with remaining herbs, salt, and pepper to taste.To serve: pull veggies from crock pot, place in bowl. Pull chicken out of crock pot and place on plate, the chicken should fall off the bone and be easy to pull apart. Pour a small amount of the juice in crock pot over the veggies.Serve with warmed whole-grain bread.Serving Size: makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user CINNAMON691.

The nutritional information for Roasted Crock Pot Chicken and Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.1

• Total Fat: 7.8 g
• Cholesterol: 10.2 mg
• Sodium: 872.8 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 3.1 g
• Protein: 5.4 g