Baked Chicken Vegetables Recipe Slow Cooker Made Easy

Slow cookers have revolutionized the way we prepare hearty, wholesome meals with minimal effort, and this baked chicken vegetables recipe slow cooker is a perfect example of that convenience meeting deliciousness.

Imagine tender, juicy chicken infused with a medley of perfectly cooked vegetables, all melding together in your slow cooker while you go about your day. This recipe not only simplifies dinner prep but also ensures a comforting, flavorful dish that everyone will love.

Whether you’re a busy parent, a meal-prep enthusiast, or just looking for a fuss-free dinner idea, this slow cooker baked chicken with vegetables ticks all the boxes.

Using simple ingredients you likely already have on hand, this recipe highlights the natural flavors of the chicken and veggies, enhanced with aromatic herbs and spices. Plus, slow cooking locks in moisture and nutrients, making every bite satisfying and nourishing.

Keep reading for a step-by-step guide, helpful tips, and serving suggestions to make this your new go-to weeknight meal.

Why You’ll Love This Recipe

This baked chicken vegetables recipe slow cooker is a game-changer for several reasons:

• Hands-off cooking: Simply prepare your ingredients, set your slow cooker, and let it do the work.
• One-pot meal: Chicken and vegetables cook together, creating a flavorful, balanced dish with minimal cleanup.
• Customizable: Swap in your favorite vegetables or adjust seasonings to suit your taste.
• Healthy and nutritious: Packed with lean protein and fiber-rich veggies, this meal supports a wholesome diet.
• Perfect for meal prep: Make a big batch to enjoy leftovers throughout the week or freeze portions for later.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, cut into 1-inch pieces (use Yukon Gold or red potatoes)
• 1 large onion, sliced
• 2 cups green beans, trimmed and halved
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Slow cooker (at least 4-quart capacity)
• Sharp knife for chopping vegetables and chicken
• Cutting board
• Measuring spoons
• Mixing bowl for tossing vegetables and seasoning
• Wooden spoon or spatula for stirring

Instructions

1. Prepare the vegetables: Peel and chop the carrots and potatoes into evenly sized chunks to ensure uniform cooking. Slice the onion and trim the green beans.
2. Season the chicken: In a bowl, rub the chicken breasts with olive oil, smoked paprika, dried thyme, rosemary, salt, and pepper. Make sure each piece is well coated for maximum flavor.
3. Layer the slow cooker: Place the carrots, potatoes, and onions at the bottom. This helps them cook thoroughly since they need the most time. Add the minced garlic on top.
4. Add the chicken: Place the seasoned chicken breasts on top of the vegetables. This setup allows the chicken juices to drip down and flavor the vegetables as they cook.
5. Pour the broth: Slowly add the chicken broth around the edges, avoiding washing off the seasoning on the chicken.
6. Cook low and slow: Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender, and the vegetables soft.
7. Add green beans: About 30 minutes before serving, add the green beans on top. This prevents them from becoming too soft or mushy.
8. Check for doneness: Ensure the chicken reaches an internal temperature of 165°F (75°C). Vegetables should be fork-tender.
9. Garnish and serve: Sprinkle fresh chopped parsley over the dish for a pop of color and freshness. Serve hot directly from the slow cooker.

Tips & Variations

“For added flavor, sear the chicken breasts in a hot skillet before adding them to the slow cooker. This step caramelizes the surface and enhances the dish’s depth.”

• Vegetable swaps: Feel free to replace green beans with zucchini, bell peppers, or mushrooms depending on the season and your preferences.
• Spice it up: Add a pinch of cayenne pepper or your favorite chili powder blend to give the dish a little heat. Check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration.
• Make it creamy: Stir in a few tablespoons of sour cream or Greek yogurt after cooking for a luscious sauce.
• Use bone-in chicken: For richer flavor, use bone-in chicken thighs, but increase the cooking time slightly.
• Meal prep tip: Store leftovers in airtight containers and refrigerate up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This slow cooker baked chicken with vegetables is a complete meal on its own, but you can enhance your dining experience with these ideas:

• Serve over a bed of fluffy quinoa or brown rice for extra fiber and nutrients.
• Pair with a crisp green salad dressed with a light vinaigrette for added freshness.
• Warm up some crusty whole-grain bread or garlic bread on the side to soak up the delicious juices.
• For a Mediterranean twist, add a dollop of tzatziki or hummus alongside.

Conclusion

This baked chicken vegetables recipe slow cooker is a fantastic example of how simple ingredients and slow cooking can produce a hearty, flavorful meal with minimal effort. It’s perfect for busy weeknights or meal prepping for the week ahead, providing tender chicken and perfectly cooked vegetables in one convenient dish.

The recipe is flexible, allowing you to customize the veggies and seasonings to suit your taste, making it a versatile staple in your recipe collection.

Enjoy the comfort of home-cooked flavors without the usual fuss, and don’t hesitate to explore other delicious recipes on our site, like Chicken and Roasted Veg Recipes for Easy Healthy Meals, or for vegetarian options, check out Awesome Vegetarian Slow Cooker Recipes for Easy Meals and Best Vegetarian Slow Cooker Recipes NZ For Easy Meals.

Happy cooking!

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