There’s something incredibly comforting about a hearty meal of chicken and vegetables simmered to perfection in a crockpot. Not only does it fill your home with mouthwatering aromas, but it also offers a fuss-free way to prepare a wholesome dinner.
Whether you’re a busy professional, a parent juggling multiple tasks, or simply someone who loves the convenience of slow-cooked meals, crockpot chicken and vegetables are a lifesaver.
This recipe combines tender chicken thighs with a medley of fresh vegetables, all seasoned with aromatic herbs and spices. The slow cooking process melds the flavors beautifully, resulting in a juicy, flavorful dish that will have everyone asking for seconds.
Plus, the crockpot does most of the work, making it perfect for those busy days when you want to come home to a ready-made meal.
If you’re interested in exploring more slow cooker ideas, don’t miss our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try a delightful twist with our Vegan Casserole Recipes: Easy for quick weeknight dinner.
Now, let’s dive into this wonderful crockpot chicken and vegetables recipe!
Why You’ll Love This Recipe
This crockpot chicken and vegetables dish is a true weeknight hero. The slow cooker method allows the chicken to stay juicy and tender while the vegetables absorb all the rich flavors.
It’s a one-pot meal that’s both nutritious and satisfying.
One of the biggest advantages is the versatility of this recipe. You can customize the vegetable selection based on what’s fresh or in season.
The dish also freezes well, making it great for meal prep or leftovers.
Lastly, it’s incredibly simple to put together—just chop, season, and let the crockpot do the magic. Perfect for beginners and seasoned cooks alike!
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 6 pieces (about 3 pounds) |
| Carrots, peeled and cut into chunks | 4 medium |
| Baby potatoes, halved | 1 pound |
| Green beans, trimmed | 8 ounces |
| Onion, sliced | 1 large |
| Garlic, minced | 4 cloves |
| Chicken broth | 1 cup |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Black pepper, freshly ground | ½ teaspoon |
| Lemon juice | 2 tablespoons (optional, for brightness) |
Equipment
- Crockpot/slow cooker (at least 6-quart capacity)
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowl
- Tongs or spatula for handling chicken
- Optional: skillet for searing chicken
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them brown better if you choose to sear them. Season both sides with salt, pepper, thyme, and rosemary.
- Sear the chicken (optional): Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. This step adds depth of flavor but can be skipped for convenience.
- Layer the vegetables: Place the carrots, baby potatoes, green beans, and onion at the bottom of the crockpot. Sprinkle the minced garlic over the vegetables.
- Add the chicken: Arrange the seared (or raw) chicken thighs on top of the vegetables in the crockpot.
- Pour in broth: Pour the chicken broth evenly over the chicken and vegetables to keep everything moist during cooking.
- Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and the vegetables tender.
- Finish with lemon juice: Just before serving, drizzle the lemon juice over the dish to brighten the flavors.
- Serve: Use tongs to transfer the chicken and vegetables to plates. Spoon some of the flavorful broth over the top.
Tips & Variations
Tip: For a richer flavor, add a splash of white wine or a tablespoon of Dijon mustard to the broth before cooking.
Feel free to swap or add vegetables such as bell peppers, zucchini, or mushrooms depending on your preference or seasonal availability.
To make this dish even more wholesome, try adding a handful of fresh herbs like parsley or basil just before serving. If you prefer boneless chicken breasts, adjust the cooking time to avoid drying out the meat.
Want to explore more recipes? Check out our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another simple chicken and veggie dish.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 650 mg |
| Vitamin A | 110% DV |
| Vitamin C | 35% DV |
Serving Suggestions
This crockpot chicken and vegetables recipe is hearty enough to be served on its own, but pairing it with a simple side can elevate your meal. Consider serving it with a fresh green salad or steamed rice for extra balance.
For a rustic touch, warm some crusty bread to soak up the delicious broth. If you want to keep it low-carb, cauliflower rice or mashed cauliflower make excellent complements.
Looking to add a bit of spice and flair? Try pairing this with our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fusion twist that your family will love!
Conclusion
Cooking a wholesome, delicious meal doesn’t have to be complicated or time-consuming, and this crockpot chicken and vegetables recipe proves just that. With minimal prep and the convenience of slow cooking, you’ll have a flavorful dinner waiting for you at the end of a busy day.
The tender chicken combined with perfectly cooked vegetables creates a comforting meal that’s sure to become a family favorite.
Remember, the slow cooker is your friend for easy, nutritious meals—feel free to customize this recipe with your favorite herbs and veggies. If you enjoyed this recipe, explore more slow cooker ideas like our Vegan Food Processor Recipes for Easy Healthy Meals or try our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal for additional inspiration.
Happy cooking and bon appétit!
📖 Recipe Card: Crockpot Chicken and Vegetables
Description: A simple and hearty crockpot meal with tender chicken and mixed vegetables. Perfect for a hands-off dinner that’s full of flavor.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 3 large carrots, peeled and sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup green beans, trimmed
Instructions
- Place carrots, potatoes, celery, and onion in the bottom of the crockpot.
- Add minced garlic, thyme, rosemary, salt, and pepper over the vegetables.
- Drizzle olive oil over the chicken breasts and season with salt and pepper.
- Place chicken breasts on top of the vegetables.
- Pour chicken broth over everything.
- Cover and cook on low for 6 hours.
- Add green beans during the last 30 minutes of cooking.
- Check chicken for doneness before serving.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 8 g | Carbs: 20 g
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