Sunday Chicken Supper(Crock Pot - 6-8 Hours On Low)
A hearty and flavorful Sunday chicken supper featuring tender chicken, fresh vegetables, and savory bacon, slow-cooked to perfection for a comforting family meal.
Ingredients
Instructions
- Layer carrots, onion, celery, green beans, and red potatoes in the crock pot.
- Heat vegetable oil in a skillet and brown the chicken on all sides.
- Transfer the browned chicken to the slow cooker and top with crumbled bacon.
- In a bowl, combine hot water, chicken bouillon granules, salt, basil, and pepper; pour over the chicken and vegetables without stirring.
- Cover and cook on low for 6-8 hours until vegetables are tender and chicken juices run clear.
- Remove chicken and vegetables from the crock pot.
- Optional: Thicken the juices in a saucepan to make gravy.
- Return chicken and vegetables to the crock pot, drizzle with gravy if desired, and serve.
Tips & Substitutions
For a richer flavor, consider adding garlic or thyme to the vegetable layer. If you don't have chicken bouillon granules, use chicken stock instead of hot water. You can substitute the green beans with frozen peas or broccoli if desired. To save time, pre-chop your vegetables the night before and store them in the fridge until you're ready to cook.
Serving Suggestions
Serve this comforting Sunday Chicken Supper alongside a fresh garden salad or some crusty bread to soak up the delicious juices. For a heartier meal, pair it with Corn Bread And Sage Dressing for a classic touch. This dish is perfect for family gatherings or cozy weeknight dinners.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and vegetables in a microwave-safe dish and heat for 2-3 minutes, stirring halfway through until heated through. Alternatively, you can reheat in a skillet over medium heat until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chicken Supper(Crock Pot - 6-8 Hours On Low) contains roughly 881 calories, with 26g protein, 143g carbohydrates, and 28g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (131% of the Daily Value), and vitamin C (92% of the Daily Value). Note that it is relatively high in sodium, at 2761mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken in this recipe?
It's best to use thawed chicken for even cooking. If using frozen chicken, increase the cooking time and ensure the internal temperature reaches at least 165°F before serving. This might also affect the tenderness of the vegetables.
Can I add other vegetables to this dish?
Absolutely! Feel free to customize the vegetables based on your preferences. Root vegetables like parsnips or turnips work well, as do bell peppers and zucchini. Just ensure they are cut into similar sizes for even cooking.
Is it possible to make this recipe in a pressure cooker?
Yes, you can adapt this recipe for a pressure cooker! Cook on high pressure for about 25-30 minutes, then let the pressure release naturally. This method will yield tender chicken and flavorful vegetables in a fraction of the time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).