Crockpot Chicken and Vegetables
Perfect for busy weeknights or cozy weekends, this Crockpot Chicken and Vegetables recipe delivers tender, juicy chicken and perfectly cooked veggies all in one pot. Combining seared boneless chicken breasts with hearty chunks of carrots, baby potatoes, and aromatic herbs like thyme and rosemary, this dish is a harmonious blend of comforting flavors. With just 15 minutes of prep time, the crockpot does all the work, slowly simmering the ingredients in a savory chicken broth until the vegetables are tender and the chicken melts in your mouth. Garnished with fresh parsley for a burst of freshness, this wholesome, no-fuss meal is as nutritious as it is satisfying. Ideal for meal prep or family dinners, it’s the ultimate easy crockpot recipe that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 pieces Carrots, peeled and cut into large chunks
- 12 pieces Baby potatoes, halved
- 1 medium Onion, diced
- 3 cloves 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
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Prepare the vegetables by peeling and cutting the carrots into large chunks, halving the baby potatoes, and dicing the onion.
In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2-3 minutes per side until lightly golden. This step is optional but helps enhance the flavor.
In the crockpot, arrange the baby potatoes, carrots, and diced onion at the bottom to create an even layer.
Place the seared chicken breasts on top of the vegetables.
Sprinkle the minced garlic over the chicken and vegetables.
In a small bowl, mix together the chicken broth, dried thyme, dried rosemary, paprika, salt, and black pepper. Stir well to combine.
Pour the seasoned chicken broth over the chicken and vegetables in the crockpot, ensuring everything is evenly coated.
Cover the crockpot with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Once cooked, carefully remove the chicken and vegetables using a slotted spoon and place them on a serving platter. Spoon some of the broth over the dish for added flavor.
Garnish with fresh chopped parsley before serving. Enjoy your delicious Crockpot Chicken and Vegetables!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 19.8 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5621 mg | 120% | |
*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.
