How to make chicken and summer vegetables in a slow cooker

John Jasins

Contributing Writer

With fresh flavors and vibrant colors, this slow cooked chicken with summer vegetables provides all the deliciousness with none of the guilt in the recipe below. For me the balance of being a chef and foodie with healthy eating can be challenging. That's why I just love the dish below! Tender and juicy chicken along with fresh tomatoes, summer squash, corn and freshly chopped herbs pack all the flavor that you need!

Not only is this a wonderful way to watch your waistline, it's also super easy to make! The only real prep involved is sliced the veggies and chopping the herbs. Start by cooking your chicken with tomatoes and garlic. In the last hour of cooking, add the zucchini, squash and corn. This will prevent your veggies from overcooking. Finally adding fresh dill at the very end will keep them vibrant and fresh! Serve with a side of brown rice and you have yourself a wonderfully healthy and complete meal!

Slow cooker Chicken and summer vegetables

10 minutes

3 hours

5 hours 10 minutes

2 pounds chicken breast, boneless skinless

salt and pepper to taste

2 cups large diced tomatoes

5 cloves garlic, roughly chopped

1 tablespoon extra virgin olive oil

1 medium zucchini, cut into half moons, ¼ inch thick

1 medium yellow summer squash, cut into half moons, ¼ inch thick

2 cups raw corn kernels

2 tablespoon roughly chopped fresh dill

Season chicken with salt and pepper then place into a 6 quart slow cooker. Evenly layer tomatoes, garlic, and olive oil on top.

Set slow cooker to high and cook for 2 hours.

Add zucchini, squash and corn to slow cooker and cook for 1 additional hour.

Remove chicken add in dill and gently stir with vegetables. Serve with brown rice for a complete healthy summer meal.

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