Crock Pot Chicken Dinner
Transform your weeknight meals with this hearty and wholesome Crock Pot Chicken Dinner! Featuring tender, juicy chicken breasts seasoned with a fragrant blend of thyme, rosemary, paprika, and garlic, this slow cooker recipe pairs perfectly with creamy baby potatoes, sweet carrots, crisp green beans, and savory onions. Simmered in chicken broth and finished with a touch of butter for added richness, this one-pot meal is as comforting as it is effortless. With just 20 minutes of prep and the magic of a crock pot, you’ll enjoy a hands-off cooking experience that yields a flavorful, family-friendly dish perfect for busy evenings. Top it off with fresh parsley for a burst of brightness and serve it with the delicious pan juices for a satisfying, stress-free dinner. Perfect for slow cooker lovers searching for easy, nutritious, and cozy meals!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes
- 4 whole carrots
- 1 pound green beans
- 1 large onion
- 1 cup chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons parsley
Instructions
Peel and slice the carrots into 2-inch pieces. Halve or quarter the baby potatoes depending on their size. Trim the ends of the green beans. Chop the onion into wedges and mince the garlic.
In a small bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper.
Rub the seasoning mixture evenly over the chicken breasts.
Place the baby potatoes, carrots, and onion wedges at the bottom of the crock pot. Drizzle half of the chicken broth over the vegetables.
Place the seasoned chicken breasts on top of the vegetables. Add the green beans around the chicken.
Pour the remaining chicken broth over the chicken and vegetables.
Add small dollops of butter evenly over the top of the chicken and vegetables.
Cover the crock pot with the lid and set to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Once cooked, sprinkle freshly chopped parsley on top for added freshness and flavor.
Serve the chicken and vegetables hot, spooning any additional juices from the crock pot over the dish for extra flavor.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1785 mg | 38% | |
*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.
