Chicken in a Pot
Base recipe is from Rival Crockpot Cookbook. I added tomatoes and potatoes to the recipe. When I was in Morocco, a friend's cook made a similar recipe, which he baked in the oven. He served it with rice.
Base recipe is from Rival Crockpot Cookbook. I added tomatoes and potatoes to the recipe. When I was in Morocco, a friend's cook made a similar recipe, which he baked in the oven. He served it with rice.
- Carbohydrate 22.8237761805556 g
- Cholesterol 143.36 mg
- Fat 21.1593322222222 g
- Fiber 4.528963972821 g
- Protein 49.8857052083333 g
- Saturated Fat 6.04967342361111 g
- Serving Size 1 1 Serving (468g)
- Sodium 253.970972222222 mg
- Sugar 18.2948122077346 g
- Trans Fat 1.93787156944444 g
- Calories 486 calories
Step-by-step
- Put carrots, onions, celery and potatoes in bottom of crockpot.
- Add chicken.
- Top with salt, pepper, liquid, and tomatoes.
- Sprinkle basil over the top.
- Cook on low 7-10 hours - or high 3 ? hours.
How can dense root vegetables cook completely tender alongside lean white meat without turning the chicken stringy? Arranging sliced onions, carrots, celery, and cubed potatoes in the bottom of the slow cooker solves this thermal problem. The dense vegetables sit closest to the heating element, absorbing direct heat while creating a physical barrier that buffers the chicken breast from overcooking.
Adapting for Dietary Needs
Modifying this straightforward foundation for specific dietary constraints requires minimal structural changes. To reduce sodium content, substitute salt-free homemade chicken stock for canned broth and eliminate the added table salt entirely. When omitting starchy potatoes for low-carbohydrate requirements, replace them volume-for-volume with firm, low-moisture vegetables such as turnips or radishes, which hold their shape during long simmering windows. Fresh tomatoes release significantly more liquid during cooking than canned diced varieties; drain fresh produce thoroughly or reduce the added cooking liquid by a quarter cup to prevent a watery sauce.
- Check internal meat temperatures with an instant-read thermometer inserted into the thickest portion, targeting 165 degrees Fahrenheit for food safety.
- Store leftovers in airtight glass containers within the refrigerator for up to four days.
- If using bone-in chicken pieces instead of boneless breast, increase the cooking time by roughly forty-five minutes on low heat.
