Crock Pot Chicken and Vegetables
Indulge in the comforting simplicity of this Crock Pot Chicken and Vegetables recipe, a one-pot wonder that delivers wholesome flavors with minimal effort. Perfect for busy weeknights or cozy family dinners, this dish features tender, seasoned chicken breasts slow-cooked to perfection alongside hearty potatoes, sweet carrots, celery, and onion. Infused with aromatic dried thyme and rosemary, and bathed in a savory chicken broth, every bite is a burst of warmth and nourishment. With just 20 minutes of prep time and the magic of a slow cooker, this easy dinner recipe allows you to come home to a ready-to-serve, nutritious meal. Serve it with a ladle of the flavorful broth for an extra touch of comfort. Keywords: crock pot chicken, slow cooker chicken and vegetables, easy dinner recipe, healthy one-pot meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 4 medium Carrots
- 4 medium Potatoes
- 3 pieces Celery stalks
- 1 medium Onion
- 3 pieces Garlic cloves
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and chop the carrots and potatoes into bite-size chunks. Dice the celery and onion. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper, then sear them for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
In the crock pot, add the carrots, potatoes, celery, onion, and garlic in an even layer at the bottom.
Place the seared chicken breasts on top of the vegetables.
In a small bowl, whisk together the chicken broth, dried thyme, and dried rosemary. Pour the mixture over the chicken and vegetables in the crock pot.
Cover the crock pot with a lid and cook on LOW for 8 hours or on HIGH for 4 hours, until the chicken is tender and cooked through, and the vegetables are soft.
Once cooked, taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken and vegetables hot, drizzling some of the remaining broth over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4350 mg | 189% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 32.3 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 434 mg | 33% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7939 mg | 169% | |
*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.
