Slow Cooker Chicken and Vegetables
Slow Cooker Chicken and Vegetables is the perfect solution for a hands-off dinner that everyone loves! Juicy chicken and tender veggies cook with amazing flavor with minimal prep.
Servings: 6
Ingredients
- 2 pounds Boneless skinless Chicken Breasts (cut into bite size pieces)
- 1 pound Whole Carrots peeled and cut into thirds
- 1 pound Fresh Green Beans ends trimmed
- 1 ½ pounds Red Potatoes cleaned and quartered
- 1 Tablespoon Minced Garlic or 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Rosemary Leaves
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 4 Tablespoons Butter
Instructions
- Add the chicken to a slow cooker (6 quarts or bigger).
- Add the potatoes, carrots and green beans to the slow cooker.
- Sprinkle the garlic, paprika, rosemary, onion powder, salt and pepper on top.
- Dice the butter into smaller pieces and place it on top of the ingredients in the slow cooker.
- Cover and cook on low for 4-6 hours until the chicken and potatoes are tender.
- Serve warm and enjoy!
Video
Notes
Boneless, skinless chicken thighs can be used instead of chicken breasts in this recipe.
You can cook this recipe on high if you’re in a time crunch but I prefer to cook this one on low so that the chicken does not get dried out.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
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