There’s something incredibly comforting about a warm, hearty meal that practically prepares itself while you focus on other things. Slow cooker chicken with vegetables is one of those deliciously simple dishes that delivers on both flavor and convenience.
Whether you’re coming home after a long day or planning a cozy weekend dinner, this recipe will fill your kitchen with inviting aromas and provide a nutritious, satisfying meal that your whole family will love.
The beauty of slow cooking is how it melds the savory juices of the chicken with the natural sweetness and earthiness of fresh vegetables, creating a perfect harmony of taste and texture without any fuss.
In this blog post, I’ll guide you through a foolproof recipe for slow cooker chicken with vegetables that’s bursting with flavor, easy to customize, and perfect for meal prepping. Plus, I’ll share tips to make your dish even better, variations to keep things exciting, and serving suggestions that turn this humble meal into a star.
Ready to slow cook your way to dinner bliss? Let’s get started!
Why You’ll Love This Recipe
This slow cooker chicken with vegetables recipe is a true weeknight hero. It’s incredibly easy to prepare—just chop, toss, and let the slow cooker do the magic.
The long cooking time ensures that the chicken becomes tender and juicy, absorbing all the rich flavors from the broth, herbs, and veggies.
Healthy and balanced: Packed with lean protein and a colorful array of vegetables, this dish covers your nutrition bases in one pot. It’s naturally gluten-free and low in carbs if you skip the optional starches.
Versatile and customizable: You can easily swap out vegetables or seasonings to suit your taste preferences or what you have on hand. Plus, it’s perfect for batch cooking and leftovers taste even better the next day.
Whether you’re a seasoned slow cooker fan or just starting out, this recipe delivers a home-cooked feel with minimal effort.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thighs (boneless, skinless) | 4-6 pieces (about 2 pounds) | Can substitute with chicken breasts |
| Carrots | 3 medium, peeled and cut into chunks | |
| Potatoes (Yukon gold or red) | 3 medium, cut into 1-inch pieces | |
| Celery stalks | 2, sliced | |
| Yellow onion | 1 large, sliced | |
| Garlic cloves | 3, minced | |
| Chicken broth | 1 ½ cups | Low sodium preferred |
| Olive oil | 2 tablespoons | |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme |
| Dried rosemary | 1 teaspoon | |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground recommended |
| Optional: frozen peas | ½ cup | Add in last 15 minutes of cooking |
Equipment
- Slow cooker (4-6 quart capacity recommended)
- Cutting board and sharp knife
- Measuring spoons and cups
- Mixing bowl (optional, for tossing veggies)
- Tongs or spatula for handling chicken
- Serving utensils and plates
Instructions
- Prepare the vegetables: Peel and chop the carrots, potatoes, celery, and onion into bite-sized pieces. Mince the garlic cloves. Set aside.
- Sear the chicken (optional but recommended): Heat the olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown each side for 2-3 minutes until golden. This step locks in flavor and adds depth but you can skip it for convenience.
- Layer the slow cooker: Place the chopped vegetables and garlic in the bottom of the slow cooker. Season with thyme, rosemary, additional salt, and pepper. Give the veggies a light toss to distribute the herbs evenly.
- Add the chicken: Nestle the seared chicken thighs on top of the vegetables. Pour the chicken broth over everything to ensure moisture during cooking.
- Cook low and slow: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shreddable, and the vegetables soft but not mushy.
- Add peas (if using): About 15 minutes before the end of cooking, stir in the frozen peas and recover the slow cooker to finish cooking.
- Finish and serve: Taste and adjust seasoning if needed. Use tongs to transfer chicken to plates and scoop the vegetables alongside. Spoon some of the flavorful broth over the top for extra moisture.
Tips & Variations
Tip: For even more flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for a couple of hours before cooking. This step is optional but enhances taste.
Variation: Feel free to swap potatoes with sweet potatoes for a sweeter twist, or add other root veggies like parsnips or turnips to diversify flavors and textures.
If you like a bit of heat, sprinkle in some crushed red pepper flakes or add diced jalapeños when layering the vegetables. For a creamier broth, stir in ¼ cup of heavy cream or coconut milk at the end of cooking.
For a lower-carb option, omit the potatoes and increase the amount of celery, carrots, and even add cauliflower florets. You can also make this recipe in an Instant Pot using the slow cooker function or the pressure cooker function with adjusted timing.
If you enjoy this recipe, you might also love our Vegan Slow Cooker Recipe for Easy, Delicious Meals or check out the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another chicken and veggie inspired dish.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 14 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 600 mg (depends on broth) |
Serving Suggestions
This slow cooker chicken with vegetables is wonderfully versatile when it comes to serving. For a complete meal, pair it with:
- Crusty bread or warm dinner rolls to soak up the delicious broth.
- A side of steamed rice or quinoa for extra bulk.
- A fresh green salad with lemon vinaigrette to balance the hearty flavors.
For a comforting twist, serve it over creamy mashed potatoes or buttered egg noodles. You can also add a sprinkle of fresh parsley or grated Parmesan cheese just before serving to elevate the dish.
If you enjoy recipes with a fusion twist, try pairing this with our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a unique meal combination.
Conclusion
Slow cooker chicken with vegetables is a classic recipe that never goes out of style. It combines the ease of hands-off cooking with the satisfaction of a wholesome, flavorful meal.
This recipe is perfect for busy individuals who want a nutritious dinner waiting for them at the end of the day, or anyone looking for a comforting dish that’s easy to customize with whatever veggies you have on hand.
By layering fresh ingredients with simple seasonings and letting the slow cooker work its magic, you get tender chicken and perfectly cooked vegetables infused with savory herbs. The leftovers reheat beautifully, making this a great choice for meal prep.
For more slow cooker inspiration or to explore plant-based options, check out our collection of recipes like Vegan Flour Tortilla Recipe Easy, Soft, and Homemade and Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Give this recipe a try tonight and enjoy the comfort of a delicious, home-cooked meal with minimal effort and maximum flavor!
📖 Recipe Card: Slow Cooker Chicken with Vegetables
Description: A hearty and flavorful slow cooker meal featuring tender chicken and mixed vegetables. Perfect for an easy, hands-off dinner.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 3 large carrots, peeled and sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Place carrots, potatoes, onion, and celery in the slow cooker.
- Add garlic, thyme, rosemary, salt, and pepper.
- Drizzle olive oil over the vegetables and stir to coat.
- Place chicken breasts on top of the vegetables.
- Pour chicken broth over everything.
- Cover and cook on low for 6 hours or until chicken is cooked through.
- Remove chicken, shred if desired, and mix with vegetables before serving.
Nutrition: Calories: 350 kcal | Protein: 35 g | Fat: 10 g | Carbs: 25 g
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