Crock-Pot Chicken with Fresh Garden Veggies

Use up those fresh vegetables from the garden or farmers market with this healthy recipe for Crock-Pot Chicken with Fresh Garden Veggies! Very easy to make! This recipe has only 3 Weight Watchers SmartPoints per serving too!

Crock-Pot Chicken with Fresh Garden Veggies

This recipe for Chicken with Fresh Garden Veggies was a little something I threw together to help me use up some of the fresh vegetables that I had on hand.

One of the few things that actually grew really well in my garden this year was green beans. The kids and I planted the green beans in some of our flower beds that get really good drainage which was perfect for the immense amount of rain we had this summer.

I also had some onions and carrots that I got in my basket from Bountiful Basket. So while these onions and carrots where not grown in my own garden they came from someone’s garden.

And this recipe is versatile too…feel free to use other fresh vegetables that you have on hand such as zucchini, yellow squash, even asparagus would replace the green beans all quite nicely.

We served the chicken and veggies over cooked pasta that I boiled on the stove-top. But feel free to serve without the pasta or use rice instead.

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Crock-Pot Chicken with Fresh Garden Veggies Recipe

Serve your family this easy and healthy recipe. This is a great recipe to use up the over abundance of vegetables coming out of your garden. But feel free to use whatever veggies are fresh and in season!

Print Recipe Crock-Pot Chicken with Fresh Garden Veggies Recipe Serve your family this easy and healthy recipe. This is a great recipe to use up the over abundance of vegetables coming out of your garden. But feel free to use whatever veggies are fresh and in season!

Rating	Votes: 34 Rating: 3.88 You: Rate this recipe!
Servings	8People
Prep Time	20Minutes
Cook Time	7 - 8Hours On LOW Or 3 - 4 Hours On HIGH

Ingredients

• 2 Pounds Boneless Skinless Chicken Breasts
• 2 Cups Baby Carrots
• 2 Cups Fresh Green Beans
• 2 Medium Yellow Onions
• 1 Cup Low Sodium Chicken Stock Store Bought Or Homemade
• 4 Teaspoons Worcestershire Sauce
• 2 Teaspoons Mrs. Dash Herb Blend
• Salt And Pepper To Taste

Servings: People

Ingredients 2 Pounds Boneless Skinless Chicken Breasts 2 Cups Baby Carrots 2 Cups Fresh Green Beans 2 Medium Yellow Onions 1 Cup Low Sodium Chicken Stock Store Bought Or Homemade 4 Teaspoons Worcestershire Sauce 2 Teaspoons Mrs. Dash Herb Blend Salt And Pepper To Taste Servings: People

Rating Votes: 34 Rating: 3.88 You: Rate this recipe! Servings 8People Prep Time 20Minutes Cook Time 7 - 8Hours On LOW Or 3 - 4 Hours On HIGH

Instructions

1. Prepare your fresh vegetables by trimming the ends of the green beans, dicing the onion and washing the baby carrots.
2. Place the chicken in the bottom of a 6 quart or larger slow cooker and season the chicken with the Mrs. Dash seasoning and salt and pepper.
3. Add the vegetables on top of the chicken.
4. Dribble the Worcestershire sauce over everything and then pour the chicken stock over all.
5. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours or until the internal temperature of the chicken registers 165° F on a meat thermometer.

Nutrition Information

Calories: 157kcal, Total Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 2g, Cholesterol: 71mg, Sodium: 351mg, Potassium: 344mg, Carbohydrates: 12g, Dietary Fiber: 4g, Sugars: 5g, Protein: 22g, Vitamin A: 171%, Vitamin C: 32%, Calcium: 5%, Iron: 8%

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