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–+ servings

Crockpot Chicken with Vegetables

Tender, juicy chicken slow-cooked with a medley of vegetables and herbs, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts trimmed of excess fat
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon onion powder for flavor
For the Vegetables
  • 2 cups baby carrots washed and trimmed
  • 2 cups potatoes diced into 1-inch cubes
  • 1 cup celery sliced
  • 1 cup onion chopped
  • 1 cup green beans trimmed
For the Sauce
  • 1 cup chicken broth low sodium recommended
  • 1 tablespoon soy sauce for umami flavor
  • 1 teaspoon dried thyme for aromatic flavor
  • 1 teaspoon dried rosemary for aromatic flavor
  • 1 tablespoon cornstarch to thicken the sauce
  • 2 tablespoons water to mix with cornstarch

Method
 

Prepare the Chicken
  1. Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. This will enhance the flavor of the chicken as it cooks.
Prepare the Vegetables
  1. Wash and chop the vegetables: baby carrots, potatoes, celery, onion, and green beans. This ensures even cooking and a balanced flavor profile.
Assemble in the Crockpot
  1. Place the chopped vegetables at the bottom of the crockpot. This allows them to cook evenly and absorb the flavors from the chicken.
  2. Lay the seasoned chicken breasts on top of the vegetables.
Add the Sauce
  1. In a separate bowl, mix the chicken broth, soy sauce, thyme, and rosemary. Pour this mixture over the chicken and vegetables.
Cook the Chicken
  1. Cover the crockpot and cook on low for 6 hours or on high for 3 hours. Cooking on low allows the flavors to meld and the chicken to become tender.
Thicken the Sauce (Optional)
  1. In the last 30 minutes of cooking, mix cornstarch with water in a small bowl until smooth. Stir this mixture into the crockpot to thicken the sauce.
Serve
  1. Once cooked, shred the chicken with two forks and mix it with the vegetables and sauce. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This dish can be customized with your favorite vegetables or spices. For added flavor, consider marinating the chicken overnight before cooking.

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