Crockpot Marinated Chicken with Beets and Brussels Sprouts


American, Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Main Dish, Meals, One-Pot Meals, Recipes, Season, Slow Cooker, Type of Dish, Winter
  • By Sarah Koszyk, MA, RDN on
  • May 25th, 2018


Crockpot marinated chicken with beets and Brussels sprouts is a wonderful dish to prepare on a chilly fall or winter night.

Whenever I use a crockpot or slow cooker, I want recipes that involve minimal prep.

This recipe is one of those. In addition, the beets, Brussels sprouts, celery, and carrots contain a rainbow of colors to enhance your nutritional benefit.

The meal provides you with 130% of your daily value of Vitamin A, 126% of your daily value of Vitamin C, and 24% of your daily value of Iron. Here’s to delicious taste and fabulous health.

5.0 from 1 reviews
Crockpot Marinated Chicken with Beets and Brussels Sprouts
 
Prep time
Cook time
Total time
 
Crockpot marinated chicken with beets and Brussels sprouts is a wonderful dish to prepare on a chilly fall or winter night. Whenever I use a crockpot or slow cooker, I want recipes that involve minimal prep. This recipe is one of those. In addition, the beets, Brussels sprouts, celery, and carrots contain a rainbow of colors to enhance your nutritional benefit. The meal provides you with 130% of your daily value of Vitamin A, 126% of your daily value of Vitamin C, and 24% of your daily value of Iron. Here’s to delicious taste and fabulous health.
Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 2 pounds boneless, skinless chicken breast
  • 2 Tbsp fresh thyme
  • 2 Tbsp Dijon mustard
  • ½ cup balsamic vinegar
  • 2 garlic cloves
  • 1 red onion
  • 3 celery stalks
  • ½ pound baby carrots
  • 1 pound beets
  • 1 pound Brussels sprouts
  • Salt & Pepper to taste
Instructions

  1. In a small bowl, make the marinade. Whisk the thyme, Dijon mustard, vinegar, salt, and pepper. Cut the Brussels sprouts in quarters and again in half (so you get about 8 pieces from one sprout). In a large Ziploc bag, add the chicken and the Brussels sprouts to the marinade and refrigerate for at least 30 minutes to overnight (I like marinating it overnight so the next morning, I have less prep).

  2. Mince the garlic. Dice the onion. Chop the celery.

  3. Peel the beets and cut into small cubes. Place the onions, celery, and garlic in the bottom of the crockpot. Place the chicken with the marinade on top.

  4. Layer the carrots, beets, and Brussels sprouts around and on top of the chicken. Cover and cook on LOW for 8 hours. Serve.
Nutrition Information
Serving size: 5 ounces chicken and 2 cups vegetables Calories: 365 Fat: 6.0 Saturated fat: 1.7 Carbohydrates: 24.0 Sugar: 12.3 Fiber: 7.3 Protein: 51.6 Cholesterol: 128.5

 

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4 responses to “Crockpot Marinated Chicken with Beets and Brussels Sprouts”

  1. R. J. Moser says:

    One of the more healthiest meals that can be prepared. Thank you.

  2. Sam says:

    I accidentally overcooked the chicken!! 🙁 But the veggies turned out amazing so I just snacked on those! Thanks for sharing!

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