Crock Pot Chicken and Veggies

Hi everyone! Kellyn here!

I don’t know about you, but its baseball season here in the Carpenter house. My oldest is 7 and he loves spring because it means baseball practice and games. For me, it means stress and more driving than I’d like to do! I cant deny that I love the sound of a metal bat hitting a ball and seeing the excitement in my sons eyes as he makes it to a base. However, with practice twice a week, its makes it difficult for family dinners, which I hold above anything else. Including my sons love for baseball. I don’t use my crock pot near as much as I should, so this season I told myself that I would be better at having dinner ready so that we could  get home from practice and still have time to eat a meal as a family.

My mom found this recipe and I was so glad we tried it. This crock pot Veggie and Chicken recipe was simple and tasty. We used our own yummy sweet and sour sauce, but for times sake, any store bought sauce will do. If you decide to make our sauce, this recipe only calls for 1/2 cup, so you will have left over. In which case you should our outstanding Egg Rolls and use the sauce for dipping. Its pretty great! Yumm… Egg Rolls… I think I’m adding them to the menu this week 🙂

Crock Pot Veggie and Chicken Recipe

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Crock Pot Veggies and Chicken recipe which is a new family favorite. It's so simple and filled with your favorite veggies, pineapple and chicken!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 45 minutes

Servings 5

Calories 505 kcal

Author Lil' Luna

Ingredients

• 1 1/4 lb boneless skinless chicken cut into 1/2 inch strips
• 2 tbsp soy sauce
• 2 medium carrots sliced, about 3/4 cups
• 8 oz pineapple chunks in unsweetened juice, drained, reserving juice
• 2 cups rice (minute or long grain, your choice)
• 1/2 cup sweet and sour sauce purchased of our yummy homemade sauce
• 2 tsp cornstarch
• 1 tsp ginger root paste
• 1 cup snow peas fresh

Instructions

1. Mix chicken pieces and soy sauce together in a 4-quart crock pot. Stir in carrots and reserved pineapple juice, until well combined.

2. Cover; cook on low setting for 4 to 5 hours.
3. In the meantime, mix together ½ cup sweet-and-sour sauce, cornstarch, and ginger root in a small bowl. Stir into chicken mixture. Gently add in your pea pods, and pineapple chunks. Increase to high heat; cover and cook an additional 20-25 minutes or until pea pods are crisp-tender.
4. Serve chicken over cooked rice (keep in mind that long grain rice takes at least 30 minutes to cook, so prepare accordingly).

Nutrition Facts

Crock Pot Veggie and Chicken Recipe

Amount Per Serving

Calories 505 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 72mg 24%

Sodium 810mg 34%

Potassium 693mg 20%

Total Carbohydrates 83g 28%

Dietary Fiber 2g 8%

Sugars 20g

Protein 31g 62%

Vitamin A 86.9%

Vitamin C 22.8%

Calcium 5%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe adapted from Betty Crocker.

Can’t wait to have this again!!

• DIFFICULTY: Simple
• HOW MANY DOES IT FEED: 5
• ANY CHANGES MADE: took out chestnuts, used our homemade sweet and sour sauce, used ginger root paste,  less snow peas, marinade chicken before adding soy sauce
• ANY SUGGESTIONS FOR NEXT TIME: Apparently the hubs likes water chestnuts, so we might have to add those back in next time :/

Here are some more awesome crock pot recipes:

• Slow Cooker Pork Chops
• Crock Pot Stroganoff
• Crock Pot Mac and Cheese