Crockpot Veggies and Chicken – This recipe combines tender chicken, perfectly cooked vegetables, and savory seasonings that come together beautifully in your slow cooker for a no-fuss dinner option, this dish delivers on flavor and simplicity.
Why You’ll Love This Recipe
- Effortless: Set it and forget it—just toss in the ingredients and let your crockpot do the work.
- Nutritious: Packed with lean protein and a variety of vegetables, it’s a healthy and satisfying meal.
- Customizable: You can easily tweak the ingredients to match your preferences or use what’s already in your kitchen.
- Perfect for Busy Days: Prep it in the morning, and dinner is ready when you are.
Ingredients You’ll Need
- Chicken: Use boneless, skinless chicken breasts or thighs for the best results.
- Vegetables: Carrots, potatoes, green beans, onions, and celery work beautifully, but feel free to mix and match.
- Broth: Chicken or vegetable broth keeps the dish moist and flavorful.
- Seasonings: Garlic, thyme, rosemary, salt, and pepper are classic choices.
- Optional Additions: Add a splash of lemon juice, a dash of paprika, or a sprinkle of Parmesan for extra flavor.
Tips and Tricks for the Best Crockpot Veggies and Chicken
- Layer Strategically: Place dense vegetables like potatoes and carrots at the bottom of the crockpot since they take longer to cook.
- Don’t Overcrowd: Allow space between the chicken and vegetables to ensure even cooking.
- Use Fresh Herbs: Fresh thyme and rosemary elevate the flavor profile of this dish.
- Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Avoid Mushy Veggies: For vegetables that cook quickly (like zucchini), add them in the last hour of cooking.
Creative Variations
- Italian-Inspired: Add tomatoes, Italian seasoning, and a sprinkle of Parmesan.
- Asian Twist: Use soy sauce, ginger, and a drizzle of sesame oil.
- Creamy Option: Stir in a can of cream of chicken soup or heavy cream for a rich, comforting version.
- Spicy Kick: Include diced jalapeños or a pinch of cayenne pepper for a touch of heat.
- Vegetarian Substitute: Replace chicken with chickpeas or tofu for a plant-based meal.
How to Serve Crockpot Veggies and Chicken
- On Its Own: This recipe is hearty enough to enjoy as a standalone dish.
- Over Grains: Serve over rice, quinoa, or couscous for added texture and nutrition.
- With Bread: Pair with crusty bread or dinner rolls to soak up the flavorful broth.
- As a Soup: Add more broth to create a delicious, hearty chicken vegetable soup.
Storing and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Portion the dish into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers on the stove over low heat or in the microwave, adding a splash of broth if needed to keep it moist.
Recipe FAQs
Can I use frozen chicken?
Yes, but be aware that cooking time may increase. For safety, ensure the chicken reaches an internal temperature of 165°F.
What vegetables work best?
Root vegetables like carrots, potatoes, and parsnips hold up well in the slow cooker. Softer veggies like zucchini or bell peppers should be added later in the cooking process.
Do I need to sear the chicken first?
While optional, searing the chicken adds extra flavor. If you’re short on time, you can skip this step.
Can I make this dish ahead of time?
Absolutely! Assemble the ingredients in the crockpot the night before, store it in the fridge, and start cooking in the morning.
How can I thicken the broth?
To thicken the broth, mix a tablespoon of cornstarch with cold water and stir it into the crockpot during the last 30 minutes of cooking.
Crockpot Veggies and Chicken
Crockpot Veggies and Chicken - This recipe combines tender chicken, perfectly cooked vegetables, and savory seasonings that come together beautifully in your slow cooker for a no-fuss dinner option, this dish delivers on flavor and simplicity.
Ingredients
- 2 lb chicken thighs, bone-in, skin-on (about 4)
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ½ lb green beans, trimmed
- 2 teaspoons Italian seasoning
- ¾ lb red potatoes, cubed
- ½ lb baby carrots
- ¼ teaspoon paprika
- 1 large lemon, juiced (about ¼ cup)
- 1 tablespoon fresh parsley (optional)
- ¼ teaspoon ground black pepper
- ¼ cup chicken broth
Instructions
- Assemble the Ingredients: Add chicken thighs, cubed red potatoes, baby carrots, and green beans to your slow cooker. Keep the green beans elevated on top of the other ingredients.
- Mix the Marinade: In a small bowl, whisk together salt, onion powder, Italian seasoning, paprika, black pepper, chicken broth, and lemon juice. Pour it evenly over the chicken and veggies.
- Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken reaches an internal temperature of 165°F.
- Garnish and Serve: Sprinkle with fresh parsley before serving for an optional burst of flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 607Total Fat 32gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 22gCholesterol 291mgSodium 773mgCarbohydrates 28gFiber 5gSugar 6gProtein 57g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Veggies and Chicken is more than just a meal—it’s a stress-free way to bring comfort and flavor to your table. With endless customization options and simple prep, it’s a recipe that fits seamlessly into busy lifestyles. Whether you’re new to slow cooking or a seasoned pro, this dish is sure to become a staple in your meal rotation.
Try these other chicken recipes: