Crock Cooker with Autumn Vegetables

Servings 4 Servings


  • 1/4 teaspoon olive oil
  • 4 6-oz. boneless skinless chicken thighs
  • sea salt and freshly ground black pepper to taste
  • 1 medium onion chopped
  • 1 small turnip cut into 1/2-inch slices
  • 1 medium carrot cut into 1/2-inch slices
  • 1/2 teaspoon dried tarragon
  • 10 ounces low sodium chicken broth
  • 1/2 cup white wine or use additional broth
  • 1/2 teaspoon unsalted butter
  • 1 1/2 tablespoons flour
  • 3 tablespoons half and half


  • Heat the oil in a large skillet over medium-high heat; add chicken and cook until browned, about 3 minutes.
  • Remove from skillet; salt and pepper to taste. Reduce skillet heat to medium; add onion and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to combine, but don't overcook. Place vegetables in a slow cooker then layer chicken on top; pour broth and wine over all.
  • Cover and cook on LOW for 5 to 6 hours or until chicken is cooked through. Remove chicken and veggies from slow cooker and keep warm.
  • Melt the butter in a small saucepan over low heat; add flour and whisk together till well blended (no lumps!); cook for 1 minute, but don't brown. Gradually add liquid from slow cooker; bring to a boil then reduce heat and simmer for 1 minute.
  • Add half and half; bring to a low simmer and cook until thickened, about 5 minutes. DON’T LET IT BOIL OR THE SAUCE WILL SEPARATE! To serve, pour the sauce over the chicken and vegetables.


NUTRITION per serving: 206 Calories; 6g Fat; 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 302mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 5
LC SERVING SUGGESTION:  Steamed broccoli and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little butter, cream cheese and salt and pepper till you get a mashed potatoes texture).
SERVING SUGGESTION:  Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Use olive oil instead of butter and soy milk instead of half and half.
GLUTEN FREE:  Make sure broth and wine are gluten free. Use gluten free flour.
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