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
Cost: $17.73 Per Recipe, $2.96 Per Serving
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 2 pounds boneless skinless chicken breasts (cut into bite size pieces) in the crockpot.
- Add 1 pound carrots (peeled and cut into thirds), 1 pound green beans (ends trimmed), and 1 ½ pounds red potatoes (quartered).
- Sprinkle 1 tablespoon minced garlic, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper evenly over the chicken and vegetables.
- Cut 4 tablespoons butter into pieces and place on top of the ingredients.
- 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
Calories: 378kcal | Carbohydrates: 32g | Protein: 37g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 701mg | Potassium: 1498mg | Fiber: 6g | Sugar: 8g | Vitamin A: 13603IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 3mg
