Slow Cooker Chicken with 7 Vegetables is a recipe created to celebrate the increase of recommended vegetable portions from 5-a-day to 7-a-day.
It is a bit of a challenge to eat 5 portions of fruit and vegetables. every day. Putting a full seven portions of fruit or vegetables onto one your plate seems like a mammoth challenge.
7 a day
7 a day fruit and veg ‘saves lives’” reports BBC News, while The Daily Telegraph states that “10 portions of fruit and vegetables per day” is best.
The headlines have been prompted by the results of a UK-based study that used information on more than 65,000 randomly selected adults who were participating in the Health Survey for England.
This is an ongoing health survey that looks at health and lifestyle factors such as fruit and vegetable consumption. The researchers followed up participants for an average of 7.7 years after their initial participation.
The researchers found that eating fruit and vegetables was associated with a lower risk of death from any cause, looking especially at deaths as a result of cardiovascular disease and cancer. The higher a person’s intake of fruit and vegetables, the greater the protective effects seemed to be.
People who ate seven or more portions a day had a 33% reduced risk of death compared with people who ate less than one portion.
7 Vegetables in one meal
This recipe for Slow Cooker Chicken with 7 vegetables gives you all 7 portions in a single meal.
Brown the chicken and set aside, then add all the chopped vegetables to your slow cooker.
Add extra flavour with balsamic vinegar, pesto and olives. Top the vegetables with the chicken and cook on high for 4 hours or on low for 7 hours.
Serve with mashed potatoes, rice, pasta or simply with crusty bread to soak up all the delicious sauce.
More Slow Cooker Chicken Recipes from Farmersgirl Kitchen
I’m also entering this recipe for Four Seasons Food Spring Challenge: Let’s Celebrate Vegetables run by Delicieux and Eat Your Veg.
Slow Cooker Chicken with 7 Vegetables
- 8 chicken thighs
- 1 onion
- 2 cloves garlic
- 8 mushrooms
- 7 small vine tomatoes
- 2 Aubergines Eggplant
- 3 large orange or yellow (bell) peppers or 12 mini red
- 2 large courgettes zucchini
- 12 pitted black olives
- 2 tablespoons of pesto
- 2 tablespoons of balsamic vinegar
- small bunch of parsley
- Brown the chicken pieces in a pan with a little oil, set aside.
- Chop all the vegetables into even sized pieces and place them in the bottom of the slow cooker.
- Mix the pesto and balsamic vinegar into the vegetables and top with the chicken pieces.
- Cook on high for 4 hours or on low for 7 hours.
- Top with chopped parsley.
- Serve with crusty bread to soak up the juices.