Cooking a whole meal in one appliance saves time and cuts down on dishes. This recipe combines bite-sized chicken pieces with hearty root vegetables and fresh green beans. Everything gets tossed with a simple blend of dried herbs and olive oil before the slow cooker does the rest of the work.
You will need about fifteen minutes to chop the ingredients. After that, the slow cooker runs on low for four to six hours. This makes it a practical choice for busy afternoons when you want a warm dinner ready by the evening.
Why You’ll Love Chicken Veggies Crockpot
- Cutting the chicken into uniform bite-sized pieces ensures it cooks at the same rate as the dense root vegetables.
- Using red potatoes helps the dish hold its shape, as waxy potatoes do not break down as quickly as starchy russets in a slow cooker.
- Tossing the ingredients with olive oil and dry spices directly in the slow cooker insert minimizes cleanup and distributes the flavor evenly.
Chicken Veggies Crockpot Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs contain a bit more fat and stay tender during slow cooking.
- Red potatoes: Waxy potatoes hold their shape well. You can substitute Yukon gold potatoes if needed.
- Green beans: Fresh green beans are recommended. Frozen green beans will become too soft if cooked for the full time.
- Baby carrots: These save prep time since they do not need peeling. You can also use whole peeled carrots cut into thick slices.
- Olive oil: Helps the dry spices stick to the food and adds a bit of moisture. Avocado oil is a fine substitute.
Exact quantities are in the recipe card below.
How to Make Chicken Veggies Crockpot
Step 1: Prep the ingredients
Cut the chicken into even pieces so it cooks uniformly. Wash and chop the potatoes and green beans, keeping the potato pieces large enough that they do not turn to mush.
Step 2: Season the dish
Add the meat and vegetables to the slow cooker insert. Sprinkle the dried spices and drizzle the olive oil over everything, then stir well to coat all the pieces.
Step 3: Cook on low
Secure the lid and set the machine to low. Let it cook undisturbed until the potatoes are tender and the chicken is cooked through.
Storage Tips for Chicken Veggies Crockpot
Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended because the potatoes and green beans will become mushy when thawed. Reheat portions in the microwave until the chicken reaches 165°F (74°C).
Expert Tips for Chicken Veggies Crockpot
- Food safety: Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- If you prefer softer potatoes, cut them into smaller quarters rather than halves.
- Chicken thighs work just as well as chicken breasts in this recipe and will yield a slightly richer flavor.
What to Serve with Chicken Veggies Crockpot?
Serve this meal on its own in wide bowls. A slice of crusty bread on the side is helpful for soaking up the savory juices at the bottom of the slow cooker.
Chicken Veggies Crockpot Recipe FAQs
Can I cook this on high instead of low?
Cooking on low is recommended for this recipe. Cooking on high may cause the chicken pieces to dry out before the potatoes become fully tender.
Do I need to add chicken broth or water?
No extra liquid is needed. The chicken and vegetables will release their own moisture as they cook, creating a light sauce.
Can I use frozen chicken?
No, you should always use fully thawed chicken in a slow cooker for food safety reasons. Frozen chicken spends too much time in the temperature danger zone.
Chicken Veggies Crockpot
Ingredients
- 1 3/4 lbs boneless skinless chicken breasts, 800 g
- 1 1/2 lbs red potatoes 680 g
- 1 lb fresh green beans 450 g
- 1/2 lb baby carrots 225 g
- 2 tbsp olive oil 30 ml
- 1 tsp kosher salt
- 1 tsp dried crushed rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Trim any excess fat from the chicken breasts and cut the meat into bite-sized pieces. Place the chicken into the bottom of a 6-quart or larger slow cooker.
- Wash the red potatoes and cut them into halves or quarters, depending on their size.
- Wash the green beans, trim off the ends, and cut them in half.
- Add the prepared potatoes, green beans, and baby carrots to the slow cooker with the chicken.
- Sprinkle the kosher salt, dried rosemary, garlic powder, onion powder, black pepper, and paprika over the chicken and vegetables.
- Drizzle the olive oil over the top. Use a large spoon to toss everything together until the ingredients are coated with the oil and spices.
- Cover the slow cooker with the lid. Cook on the low setting for 4 to 6 hours.
- The meal is done when the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer. Stir well before serving.
