Easy One-Pot Chicken and Vegetables Recipe

Name: Easy One-Pot Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces Boneless, Skinless Chicken Breasts (I Use Chicken Tenders); 2 cans (14 1/2 Oz. Size) Diced Tomatoes; 1 can (8 Oz. Size) Tomato Sauce; 1 can (4 Oz. Size) Sliced Mushrooms, Drained; 1 envelope (1 Oz. Size) Onion Soup Mix (Like Lipton Or I Use Kroger Brand); 1 whole Small Yellow Squash, Sliced; 1 whole Small Zucchini, Sliced; 1 whole Sweet Onion Sliced Into Rings; 1/4 whole Green Bell Pepper, Sliced Into Strips; 1/4 cups Water; 8 ounces, weight Broad Egg Noodles OR; 2 cups Cooked Rice

Servings: persons

6 pieces Boneless, Skinless Chicken Breasts (I Use Chicken Tenders)
2 cans (14 1/2 Oz. Size) Diced Tomatoes
1 can (8 Oz. Size) Tomato Sauce
1 can (4 Oz. Size) Sliced Mushrooms, Drained
1 envelope (1 Oz. Size) Onion Soup Mix (Like Lipton Or I Use Kroger Brand)
1 whole Small Yellow Squash, Sliced
1 whole Small Zucchini, Sliced
1 whole Sweet Onion Sliced Into Rings
1/4 whole Green Bell Pepper, Sliced Into Strips
1/4 cups Water
8 ounces, weight Broad Egg Noodles OR
2 cups Cooked Rice

1
Cut chicken into bite size pieces and put into a crockpot.
2
Add tomatoes, tomato sauce, mushrooms, onion soup, sliced zucchini, squash and bell pepper and onion to the crockpot.
3
Then add about 1/4 cup water to everything.
4
Turn on low and cook for about 6 hours.
5
When almost ready to eat, boil the egg noodles OR cook rice according to package instructions and drain.
6
Spoon the crock pot mixture over the noodles OR rice and enjoy.
7
Note: 1.
8
I usually sprinkle a little Parmesan cheese over each plate before serving.
9
2.
10
You could add or substitute other vegetables if your family has a favorite.
11
3.
12
This recipe has been edited from my original one.

893

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 pieces Boneless, Skinless Chicken Breasts (I Use Chicken Tenders), 2 cans (14 1/2 Oz. Size) Diced Tomatoes, 1 can (8 Oz. Size) Tomato Sauce, 1 can (4 Oz. Size) Sliced Mushrooms, Drained, and more.

Yes, Easy One-Pot Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy One-Pot Chicken and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions