Carrot Chicken


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With cabbage and carrots, this Greek recipe is simple and delicious.

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  • Skinless boneless chicken breasts
  • 1 medium head cabbage, quartered
  • 1 lb. carrots, cut into 1" pieces
  • Water, to cover
  • 4 cubes Chicken Bouillon
  • 1 tsp. poultry seasoning
  • 1/4 tsp. Greek-style seasoning
  • 2 Tbs. Cornstarch
  • 1/4 C. water

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Rinse chicken and place in Slow Cooker. Rinse cabbage and place on top of chicken, and then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hrs OR on high for 4 hrs.

To Make Gravy: When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 C. water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired.

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