Slow Cooker Spiced Chicken with Homemade Mac & Cheese and Snap Peas and Carrots

Servings:
Slow Cooker Spiced Chicken with Homemade Mac & Cheese and Snap Peas and Carrots 3.58/5 (12 votes)

This one of my favorite chicken slow cooker recipes because it is so tender and juice, yet not stew-like. That said, the true winner of this meal is the mac & cheese! You’ll never make boxed macaroni again! Especially when you see how easy it is to make your own!

Slow Cooker Spiced Chicken

SERVINGS : 6 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 3-4 lb whole roaster chicken, cavity cleaned and rinsed
  • 1 onion, sliced into thick rounds
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

DIRECTIONS

  1. In a small bowl, combine seasonings.
  2. Place onion rounds in the bowl of a crock pot.
  3. Place chicken on top of the onions.
  4. Sprinkle with spices until the entire chicken seasoned.
  5. Cover, turn to medium-low, and cook for 6-7 hours.

Nutritional Information

Serving Size 248g Calories 437 Fat 29 Carbs 2.6 Fiber .7 Protein 41.

Creamy Mac and Cheese

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 8 oz elbow noodles
  • 3 oz Velveeta or Gouda
  • 1/4 cup cheddar cheese, shredded
  • 1 tablespoon whole milk
  • 1/4 teaspoon kosher salt

DIRECTIONS

  1. In a large pot, boil 4 quarts water.
  2. Add noodles and cook for about 8-10 minutes.
  3. Drain and return to pot.
  4. Grate the Velveeta and cheddar into the pot.
  5. Add milk and salt and mix to combine. To thin, add a little more milk.
  6. Serve hot – as it cools it gets sticky. If this happens, add a little milk.

Nutritional Information

Serving Size 89g Calories 304 Fat 8 Sat Fat 4 Sodium 497 Carbs 44 Sugars 4 Fiber 2 Protein 13.

Snap Peas and Carrots

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cup carrot, cut into bit-sized pieces
  • 1/4 cup water
  • 1 cup snap peas
  • 1 tablespoon butter, optional
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. In a heavy skillet, over medium high heat, bring water to a simmer.
  2. Add carrots, cover, and cook for about 3 minutes (depending on how thick you cut them) or until they are tender.
  3. Add snap peas, and cook, uncovered, for about 5 minutes or until water is evaporated and vegetables begin to brown slightly
  4. Add butter, season with salt and pepper, and serve.

Nutritional Information

Serving Size 52g Calories 27 Fat .1 Carbs 5 Fiber 1.7 Protein 1.5.

NOTES

KID NOTE:  This meal is perfect for the kids! Mac and Cheese is an obvious win, but they ate the chicken and veggies just as well.

VEGETARIAN TIP: Instead of chicken, roast cauliflower and broccoli in the oven at 450 for about 20 minutes. Incorporate it into the peas and carrots or stir it into the mac and cheese. .

GLUTEN MODIFICATIONS:  Use a brown rice pasta for the mac and cheese.

3 Comments

  1. Angella says:

    Is it possible to just use chicken breasts instead of the whole chicken?

  2. mottsthecat says:

    There have been only a few recipes over two years that disappointed and this was one. The chicken was very dry (would definitely shorten the cook time in the crockpot) and the mac & cheese was VERY bland. I NEVER add salt or pepper after preparation but added much more seasoning to the mac & cheese. I used gouda and mac & cheese “expertly paired” blend of cheddar/mozzarella cheese and it still didn’t add much flavor.

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