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Crockpot Chicken and Veggies

User Rating 5 Star Rating (2 Reviews)


Crockpot Chicken and Veggies
Dennis Gottlieb/Photodisc/Getty Images
Low fat sour cream creates the wonderfully creamy sauce for this healthy chicken and vegetable dinner.

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 4 servings


  • 1 (4 pound) frying chicken, skin removed
  • 2 pounds new red potatoes, cut in half
  • 1 pound baby carrots
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (14 ounce) can low sodium chicken broth
  • 1/4 cup water
  • 1/4 teaspoon pepper
  • 1 teaspoon dried marjoram leaves
  • 1/4 cup flour
  • 1-1/2 cups low fat sour cream


Combine all ingredients except sour cream and flour in a 4-5 quart slow cooker. Cover and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.

In a small bowl, mix sour cream and flour with a wire whisk. Slowly stir in about 1/4 cup of the hot liquid from the crockpot and blend well. Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes. Serve with hot cooked pasta, couscous, or brown rice.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and tasty, Member john21a

This recipe was a little confusing, so here is what I did. The prep instructions said cook for 8 hours, the actual instructions 10-12. I did 8 with no problems. Since I was cooking for my wife and me, I used two skinless chicken breasts with bone in. I also used no fat sour cream, and my wife suggested at least low fat the next time. We both thought the outcome (served over brown rice) was excellent and intend to serve it when our kids visit. If I can do it, anyone can.

15 out of 16 people found this helpful.

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