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An amazing recipe to make a great lunch thanks to this awesome pot, you’ll cook juicy chicken with potatoes.
Ingredients
- 1 whole chicken, approximately 2 kg.
- 8 medium potatoes.
- 4 medium carrots.
- 1 tablespoon of Herbes de Provence.
- ½ cup of mustard (optional).
- 1 cup of chicken or vegetable stock (defatted).
- 1 bay leaf.
- 1 sprig of thyme.
- 1 tablespoon of extra virgin olive oil (or virgin organic coconut oil).
- 1 pinch of FoodSeries cayenne pepper powder.
- 1 pinch of coarse salt.
| Nutritional Information per serving | |
|---|---|
| Calories: | 825,7kcal |
| Fat: | 53,3g |
| of which saturates: | 8g |
| Carbohydrates: | 21,1g |
| of which sugars: | 2,5g |
| Fiber: | 2,5g |
| Proteins: | 65,5g |
| Salt: | 2g |
How to make: Chicken with Potatoes and Carrots
| Preparation time: | 20 minutes |
| Cooking time: | 4 hours |
| Portion size: | 1 Dish |
| Number of servings: | 6 |
| Cooking style: | American |
- Wash the potatoes and carrots.
- Cut the potatoes in half lengthwise and slice the carrots into thin rounds.
- Pour the stock into the bottom of the slow cooker, add the potatoes and carrots, drizzle with the tablespoon of oil, and season with salt and pepper.
- In a separate bowl, coat the chicken with mustard, add the Herbes de Provence, salt and pepper, and leave to marinate for around 20 minutes.
- Then place the chicken on top of the potatoes and carrots, so that it sits above the stock.
- Add the bay leaf and thyme, cover the slow cooker and cook on high for 4 hours; alternatively, cook on low for 5½ hours.
- Place the slow cooker under the oven grill for around 10 minutes, checking first that your Crock-Pot is oven-safe, to brown the surface.
- If you cannot brown it under the oven grill, you can still enjoy this tasty and nutritious recipe.
Rating Chicken with Potatoes in Crock Pot
Easy to make - 100%
Ingredients are easy to find - 100%
Nutritional value - 100%
Taste - 100%
100%
