When it comes to effortless weeknight dinners, chicken breast crock pot recipes with vegetables are absolute game changers. Imagine tender, juicy chicken infused with the rich flavors of garden-fresh veggies, all cooked low and slow to perfection while you go about your day.
Whether you’re a busy parent, a meal-prepping pro, or someone who just loves hearty, wholesome meals, this recipe ticks all the boxes. Plus, it’s incredibly versatile and customizable, allowing you to swap in your favorite vegetables and seasonings with ease.
The slow cooker does all the heavy lifting, making it perfect for those who want a delicious, home-cooked meal without the stress. In this post, I’ll share a detailed recipe for a comforting crock pot chicken breast with mixed vegetables, tips for success, and ideas to help you make it your own.
Ready to start? Let’s dive in!
Why You’ll Love This Recipe
This crock pot chicken breast recipe is a winner for many reasons. First, the slow cooking method ensures the chicken stays tender and juicy, absorbing the savory flavors of the herbs and vegetables.
No more dry chicken breasts!
Second, it’s incredibly convenient. You simply prep your ingredients, layer them in the crock pot, and let it work its magic while you tackle your busy day.
Dinner is ready when you are.
Lastly, this recipe is nutritious and balanced. The combination of lean protein from the chicken and the vitamins, minerals, and fiber from the vegetables creates a wholesome meal that satisfies and energizes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 pieces (about 1.5 pounds) |
| Carrots (peeled and sliced) | 3 medium |
| Potatoes (Yukon Gold or red, diced) | 4 medium |
| Green beans (trimmed) | 1 cup |
| Onion (yellow or white, sliced) | 1 large |
| Garlic cloves (minced) | 4 cloves |
| Low-sodium chicken broth | 1 cup |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper (freshly ground) | ½ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Equipment
- Crock pot/slow cooker (at least 6-quart size recommended)
- Cutting board and sharp knife
- Measuring spoons and cups
- Mixing bowl
- Wooden spoon or spatula
- Tongs (optional, for handling chicken)
Instructions
- Prepare the vegetables. Peel and slice the carrots, dice the potatoes into bite-sized pieces, trim the green beans, and slice the onion. Mince the garlic cloves and set everything aside.
- Season the chicken breasts. In a mixing bowl, drizzle the olive oil over the chicken breasts. Sprinkle with salt, pepper, dried thyme, and rosemary. Rub the seasoning evenly over each piece to ensure full flavor penetration.
- Layer the crock pot. Place the carrots, potatoes, green beans, and onions at the bottom of the crock pot. This creates a bed for the chicken and ensures even cooking of the vegetables.
- Add the chicken. Place the seasoned chicken breasts on top of the vegetable layer. Scatter the minced garlic over the chicken and vegetables for that aromatic boost.
- Pour in the chicken broth. This will keep the ingredients moist and infuse more flavor as it cooks. Avoid stirring after this step to keep the layers intact.
- Cook low and slow. Cover the crock pot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender.
- Check for doneness. About 30 minutes before finishing, check the chicken and vegetables. If you want a thicker sauce, you can remove the lid and cook for a bit longer to reduce the liquid.
- Serve and garnish. Transfer the chicken and vegetables to plates or a serving dish. Sprinkle with fresh parsley for a bright, fresh finish.
Tips & Variations
Pro tip: If you prefer a creamier sauce, stir in ½ cup of sour cream or Greek yogurt at the end of cooking. For a dairy-free option, coconut milk works beautifully.
You can easily customize this recipe to suit your taste or what’s in season. Swap potatoes for sweet potatoes for a touch of sweetness and extra nutrients.
Add bell peppers or zucchini for more color and flavor. For a spicy kick, sprinkle in some red pepper flakes or diced jalapeño.
If you want to avoid peeling, baby potatoes and whole carrots work just as well and add rustic charm. For a Mediterranean twist, add olives, sun-dried tomatoes, and a splash of lemon juice right before serving.
Looking to double this recipe? No problem!
Just make sure your crock pot is large enough to accommodate the extra ingredients, or cook in batches.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 550 mg |
| Vitamin A | 90% DV |
| Vitamin C | 35% DV |
Serving Suggestions
This chicken and vegetable crock pot meal is wonderfully versatile. Serve it as a one-dish dinner for a simple, nutritious meal.
Pair it with a fresh green salad or steamed rice for added bulk.
For a low-carb option, enjoy it alongside cauliflower rice or a crisp side of sautéed greens. You can even shred the cooked chicken and use it as a filling for wraps or tacos.
If you’re interested in exploring more wholesome recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals, perfect for plant-based crock pot dinners.
Don’t miss the Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fun twist on incorporating your leftover veggies. And if you want to perfect your homemade tortillas to go with these meals, try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Conclusion
This chicken breast crock pot recipe with vegetables is a true lifesaver for busy cooks who crave a nutritious, flavorful meal without the fuss. The slow cooker gently melds the flavors of tender chicken and hearty vegetables, creating a comforting dish that feels like a warm hug on a plate.
It’s flexible, allowing you to adapt ingredients to your preferences or what you have on hand.
Whether you’re new to slow cooking or a seasoned pro, this recipe offers a reliable, delicious way to enjoy a wholesome dinner with minimal effort. Don’t hesitate to experiment with different herbs and veggies to keep it fresh and exciting.
Happy cooking!
📖 Recipe Card: Chicken Breast Crock Pot with Vegetables
Description: A simple and healthy crock pot recipe featuring tender chicken breasts cooked with fresh vegetables. Perfect for an easy, flavorful meal with minimal prep.
Prep Time: PT15M
Cook Time: PT4H
Total Time: PT4H15M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 3 medium carrots, sliced
- 2 cups baby potatoes, halved
- 1 cup green beans, trimmed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Place carrots, potatoes, green beans, and onion in the crock pot.
- Season chicken breasts with salt, pepper, thyme, and rosemary.
- Place chicken on top of the vegetables.
- Pour chicken broth and olive oil over the ingredients.
- Add minced garlic evenly over the top.
- Cover and cook on low for 4 hours until chicken is cooked through and vegetables are tender.
- Serve warm.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 9 g | Carbs: 20 g
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