All in One Crock Pot Chicken Dinner
Experience the ultimate comfort food with this "All in One Crock Pot Chicken Dinner," a hearty and wholesome meal that practically cooks itself! Perfect for busy weeknights or cozy family dinners, this recipe combines tender chicken breasts, baby potatoes, carrots, and a medley of aromatic spices all slow-cooked to perfection in a creamy, savory sauce. With just 15 minutes of prep time and the magic of a crock pot, you'll have a complete, satisfying meal that’s as nutritious as it is delicious. The addition of fresh, simple ingredients like garlic, thyme, and rosemary elevates the flavors, while searing the chicken beforehand adds a subtle depth. Serve this one-pot wonder straight from the crock pot, garnished with a sprinkle of fresh parsley, for a fuss-free dinner the whole family will love. Save time and savor every bite with this easy crock pot chicken recipe!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1.5 lbs Baby potatoes
- 4 medium Carrots, peeled and chopped
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 can (10.5 oz) Cream of chicken soup
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Prepare the vegetables: Peel and chop the carrots, dice the onion, and wash the baby potatoes. Leave the potatoes whole or halve them if they are larger.
Heat a skillet over medium-high heat and add the olive oil. Sear the chicken breasts for 2-3 minutes on each side, until lightly browned. This step is optional but enhances the flavor of the dish.
In a medium bowl, mix the chicken broth, cream of chicken soup, minced garlic, thyme, rosemary, salt, and black pepper until well combined.
To the crock pot, add the baby potatoes, carrots, and diced onion to create a bed for the chicken. Place the seared chicken breasts on top of the vegetables.
Pour the soup mixture evenly over the chicken and vegetables.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Before serving, stir gently to coat everything in the creamy sauce. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
