Chicken Dinner in the Crock Pot
Transform your weeknight meals with this hearty and wholesome Chicken Dinner in the Crock Pot, a one-pot wonder that’s both comforting and incredibly easy to prepare. Featuring tender, seasoned chicken breasts seared to golden perfection, nestled atop a bed of baby potatoes, carrots, and onions, this recipe is a perfect example of how slow cooking brings out rich, savory flavors. Infused with hints of garlic, thyme, rosemary, and paprika, and cooked in a flavorful chicken broth, every bite is bursting with deliciousness. With just 15 minutes of prep time and minimal cleanup, this slow cooker chicken dinner is ideal for busy families craving a home-cooked meal. Serve it up straight from the crock pot and enjoy a satisfying, nutrient-packed dinner that’s sure to become a family favorite. Perfect keywords: crock pot chicken dinner, easy slow cooker recipes, hearty one-pot dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 pounds Baby potatoes
- 4 pieces Carrots, peeled and cut into chunks
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash and pat dry the chicken breasts. Season both sides with salt, black pepper, paprika, thyme, and rosemary.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
Wash the baby potatoes and cut any large ones in half to ensure even cooking. Peel and chop the carrots into bite-sized chunks. Dice the yellow onion and mince the garlic cloves.
In a crock pot, layer the baby potatoes and carrots at the bottom. Sprinkle the diced onion and minced garlic evenly over the vegetables.
Place the seared chicken breasts on top of the vegetables in the crock pot.
Pour 2 cups of chicken broth over the chicken and vegetables, ensuring the broth covers the bottom of the crock pot.
Cover the crock pot with its lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
Once done, taste and adjust the seasoning with additional salt or pepper if needed. Serve warm with the vegetables and broth spooned over the chicken.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 24.0 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6212 mg | 132% | |
*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.
