Crockpot Chicken Dinner With Smoked Paprika and Vegetables

Crockpot Chicken Dinner With Smoked Paprika and Vegetables
Diana Rattray
  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: 4 Servings
Ratings (20)

Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.

What You'll Need

  • 4 boneless chicken breast halves
  • 2 pounds small white potatoes, peeled and cut in 1-inch cubes
  • 2 medium carrots, cut in chunks
  • 1 medium onion, cut in thin wedges
  • 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons melted butter, divided
  • 2 tablespoons Spanish smoked paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • Dash salt
  • Dash cumin

How to Make It

  1. Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
  2. Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, a dash of salt, and a dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
  1. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
Nutritional Guidelines (per serving)
Calories 1525
Total Fat 82 g
Saturated Fat 27 g
Unsaturated Fat 31 g
Cholesterol 449 mg
Sodium 499 mg
Carbohydrates 54 g
Dietary Fiber 7 g
Protein 137 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)