Chicken Veggies Crockpot
Chicken breast pieces cook slowly alongside fresh green beans, carrots, and red potatoes in a simple herb and oil blend.
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.
Notes
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.