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6 servings
Prep Time:
10 mins
Meal Types:
Main Dishes
Side Dishes
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Crock Pot Chicken Thighs with Vegetables

A stress free one dish meal seasoned with ingredients from your pantry.



  1. Rinse chicken and remove skin, leaving the bone in.
  2. Place a layer of thighs in the bottom of the crock pot. Sprinkle with seasonings. Repeat until all thighs are in the pot.
  3. Pour a cup of chicken broth down the side of the pot, being careful not to disturb the seasonings.
  4. Cook on high setting of crock pot for 4 hours.
  5. Add mixed vegetables, recover and cook for 1 hour or until vegetables are heated through.
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It was very easy and the chicken just falls of the bone, which I love. I suggest adding 1 Tsp salt and 1/2 Tsp Pepper and 1.5 to 2 Tsp of cayenne pepper. It came out a little bland, spice wise, fallowing the recipe.
30 Aug 12 by member: Colie_03


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Nutrition summary:

There are 251 calories in 1 serving of Crock Pot Chicken Thighs with Vegetables.
Calorie break-down: 42% fat, 12% carbs, 46% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 104
Calories 251
% Daily Values*
Total Fat 11.57g 18%
  Saturated Fat 3.196g 16%
  Polyunsaturated Fat 2.71g  
  Monounsaturated Fat 4.312g  
Cholesterol 98mg 33%
Sodium 544mg 23%
Potassium 375mg  
Total Carbohydrate 7.51g 3%
  Dietary Fiber 2.2g 9%
  Sugars 0.16g  
Protein 28.68g  
Vitamin A 305% Vitamin C 54%
Calcium 17% Iron 70%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(251 calories)
13% of RDI
Calorie Breakdown:
Carbohydrate (12%)
Fat (42%)
Protein (46%)
* Based on a RDI of 2000 calories