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Slow-Cooker Braised Chicken with Vegetables

Not just tasty, but a well-balanced dinner, too. Braised chicken and vegetables in the slow cooker makes a perfect evening meal. It's light enough that it won't set you back even if you eat later than usual, and cooking it alongside vegetables keeps the chicken extra tender — you may not even need a side dish. Best of all, letting the slow cooker do the work frees you up to get on with your day while dinner cooks itself.

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Stewed chicken with vegetables in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 9 g
Fats 36 % 8 g
Carbohydrates 23 % 5 g
124 kcal
GI: 100 / 0 / 0
  • You can use any part of the bird for this braise. If you go with thighs or drumsticks, they can be cooked on the bone, but be sure to remove the skin — braised skin doesn't look appetizing and doesn't taste great either. The easiest cut to work with is chicken breast; once braised, the white meat turns out incredibly tender, practically falling apart into strands. Take the breast off the bone, rinse it, pat it dry with a paper towel, and cut it into small pieces. Peel the onion. Wash the carrots and peppers, seeding the peppers. Cut the onion into small dice or thin half-moons, and cut the pepper however you like — but not too small, so it stays visible in the finished dish and adds both flavor and a bit of visual appeal. Grate the carrots on the coarse side of a box grater. Toss the vegetables together until evenly combined. Spread them in the bottom of the slow cooker to form a "bed" for the chicken to cook on, then arrange the chicken pieces evenly over the top. In a separate cup, stir together the water and soy sauce and pour it over the chicken and vegetables. Add a little salt if needed — soy sauce is already salty, so go by taste. Add seasonings if you like, though the chicken and vegetables have plenty of flavor on their own. A few aromatic herbs — dill, parsley, thyme, or rosemary — wouldn't hurt; use fresh or dried, or skip them entirely. Cover the slow cooker and set it to the braise (stew) setting. It usually takes 30 minutes to 1 hour, and in that time the chicken cooks through and turns tender and soft. As soon as it's done, open the lid, pull the meat into strands if needed, stir it together with the vegetables, and serve garnished with fresh herbs. Serve it on its own or with a side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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