Slow Cooker Chicken and Vegetables

This  Slow Cooker Chicken and Vegetables dish features a harmonious blend of herbs, tender chicken, and vibrant veggies. A hearty and cozy set-and-forget crockpot chicken dinner that’s perfect for busy weeknights.

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Slow Cooker Chicken and Vegetables Recipe: A Savory and Flavorful Chicken Dinner

Are you in search of a wholesome, hassle-free meal that’s bursting with flavor? This Slow Cooker Chicken and Vegetables recipe is a mouthwatering dish that combines tender chicken, a medley of hearty vegetables, and a symphony of aromatic herbs and spices, all slow-cooked or oven-baked to perfection.

The best part about this recipe is that it’s a set-and-forget meal that’s perfect for busy weeknights for a hearty, home-cooked meal without the fuss. Plus, it’s versatile, flavorful, and suitable for all occasions. Whether you’re a busy parent, a culinary enthusiast, or just someone who craves a hearty slow cooker meal, this dish is designed to please every palate with slow cooker and oven instructions.

Ingredients You’ll Need:

Let’s explore the ingredients that make this harvest chicken dinner:

• Dried Sage, Thyme, and Rosemary: These herbs bring a fragrant earthiness and depth of flavor to the dish.
• Garlic Powder: For that unmistakable garlic kick.
• Paprika: Adds a touch of smokiness and color.
• Salt and Black Pepper: To season and enhance the overall taste.
• Baby Potatoes: Creamy, tender, and just the right size.
• Baby Rainbow Carrots (or regular carrots): For a burst of color and natural sweetness.
• Olive Oil: Provides a healthy fat to enrich the dish.
• Chicken Thighs: Tender and juicy chicken, your choice of bone-in and skin on or skinless.
• Balsamic Vinegar and Honey: A sweet and tangy combination that creates a delectable glaze.
• Asparagus: Adds a touch of green freshness.
• Fresh Chopped Parsley: The perfect garnish to brighten up your plate.
• Balsamic Vinegar: Creates a sweet and tangy glaze for the chicken and vegetables. Balsamic vinegar offers depth and acidity.
• Liquid sweetener: Choose honey, maple syrup or sugar-free sweetener of choice to add sweetness and caramelization during cooking. Omit for Whole30.

Instructions: How to make Slow Cooker Chicken and Vegetables

For the Slow Cooker Method:

• Prepare the Spice Mixture: Mix together sage, thyme, rosemary, garlic powder, paprika, salt, and black pepper.
• Prep the Vegetables: Place potatoes and carrots in a 6-quart slow cooker, drizzle with olive oil and half of the minced garlic and spice mixture.
• Chicken Placement: Lay chicken on top, and rub with the remaining spice mixture.
• Create the Glaze: Whisk balsamic vinegar and honey and drizzle over chicken and vegetables.
• Set the Slow Cooker: Cover and cook on high for 2.5 hours or low for 4.5 hours.
• Add the Asparagus: Add asparagus and cook for an additional 20-30 minutes on high.
• Crispy Skin (Optional): For crispy chicken skin, broil on high for 3-4 minutes.
• Serve: Serve hot, garnished with fresh parsley.

For the Oven Method:

• Preheat the Oven: Set your oven to 450 degrees Fahrenheit.
• Prepare the Pan: Grease a large 3-quart casserole pan or line a sheet pan with foil or parchment paper.
• Vegetable Arrangement: Spread the halved baby potatoes and carrots evenly on the pan. Drizzle with olive oil, half of the minced garlic, and half of the spice mixture. Toss to ensure even coating.
• Chicken Placement: Place the chicken thighs on top or around the vegetables, rubbing them with the remaining olive oil, garlic, and spice mixture.
• Roasting: Roast the dish for 18 minutes, then add the asparagus. Continue roasting for 15-20 more minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Golden Skin (Optional): Turn the oven to broil for 2-3 minutes if you desire a more golden skin on the chicken.
• Serve: Garnish with fresh parsley and serve the dish hot.

Tips for Success:

• Customize the recipe with your preferred chicken cut – try chicken breasts or drumsticks.
• Don’t forget to toss the vegetables well in the aromatic herb and spice mixture for maximum flavor.
• Adjust cooking times based on your slow cooker or oven’s specific settings.

Serving Suggestions:

• This dish is a meal in itself, but you can also pair it with a fresh harvest fall salad, Autumn Salad or some crusty bread for a complete experience.

Variations and Substitutions:

• Vegetables: Experiment with different vegetables, like bell peppers or broccoli.
• Protein: Feel free to use chicken legs or chicken breast if you prefer skinless chicken, it’s a lighter option that’s just as tasty. Turkey breast would be a delicious option too for Thanksgiving.
• Sweetener: Substitute honey with maple syrup or agave nectar for a different sweetness profile.
• Instant Pot: Don’t have a slow cooker? You can make this cozy fall meal in the oven or try our Instant Pot Chicken and Vegetables recipe instead.

Storage and Freezer Instructions:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, package in a freezer-safe container for up to 2-3 months.
• Reheating: Thaw and reheat as desired.

Frequently Asked Questions (FAQ’s)

1. Can I use chicken breasts instead of chicken thighs?

• Yes, you can absolutely use chicken breasts. Keep in mind that boneless, skinless chicken breasts might require slightly less cooking time to avoid overcooking.

2. What can I substitute for balsamic vinegar?

• If you don’t have balsamic vinegar on hand, you can use red wine vinegar, apple cider vinegar, or even white wine vinegar. The flavor profile will vary slightly, but it’ll still be delicious.

3. Can I prepare this dish in advance and refrigerate it before cooking?

• Yes, you can assemble the ingredients in your slow cooker or casserole dish, cover, and refrigerate. When you’re ready to cook, simply follow the cooking instructions.

4. How can I make this dish more spicy?

• If you prefer a little heat, add a pinch of red pepper flakes to the spice mixture or drizzle some hot sauce over the finished dish.

5. Can I use different vegetables in this recipe?

• Absolutely! Feel free to customize the vegetables to your liking. Bell peppers, zucchini, or even green beans can be great alternatives.

6. Can I make this recipe vegetarian or vegan?

• To make it vegetarian or vegan, replace the chicken with tofu, tempeh, or your favorite plant-based protein. Use vegetable broth instead of chicken broth and use maple syrup or another vegan-friendly sweetener of choice.

7. Can I cook this on low in the slow cooker for a longer time?

• Yes, you can cook on low for a longer duration if you need to. The low setting allows for longer cooking without overcooking the chicken or vegetables.

8. How can I ensure the chicken is fully cooked?

• Use a meat thermometer to check that the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure it’s cooked through.

More cozy slow cooker chicken dinner recipes you will love:

Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Teriyaki

Crock Pot Chicken Enchilada Soup

4.46 from 22 votes

Print

Slow Cooker Chicken and Vegetables

Prep Time

15 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 45 mins

 

This  Slow Cooker Chicken and Vegetables dish features a harmonious blend of herbs, tender chicken, and vibrant veggies. A hearty and cozy set-and-forget crockpot chicken dinner that's perfect for busy weeknights. 

Course: Main Course

Cuisine: American

Keyword: crock pot chicken dinner, crock pot dinner recipe, crock pot recipe easy, easy dinner idea, easy one pot dinner recipe, easy slow cooker chicken recipe, easy slow cooker recipes, easy weeknight meal, slow cooker chicken and vegetables

Servings: 4 servings

Calories: 471 kcal

Author: Kelly

Ingredients

• 2 teaspoons dried sage
• 2 teaspoon dried thyme
• 1 teaspoon dried rosemary divided
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper plus more to taste
• 1 pound baby potatoes sliced into halves
• 1 bunch baby rainbow carrots or 3 medium carrots, peeled
• 1 tablespoon olive oil
• 4 cloves garlic minced, divided
• 4 chicken thighs I used bone-in skin on
• 1/3 cup balsamic vinegar
• 3 tablespoons sticky liquid sweetener of choice , such as honey, maple syrup or sugar-free sweetener of choice such as allulose, sugar-free maple syrup or yacon syrup. Omit for Whole30.
• 1 pound asparagus trimmed
• Fresh chopped parsley for garnish

Instructions

1. In a small bowl, mix together the sage, thyme, rosemary, garlic powder, paprika, salt, and black pepper.

For the Slow Cooker Method:

1. Add the potatoes and carrots to the bottom of a 6-quart slow cooker. Drizzle with oil and half of the minced garlic and spice mixture. Toss to coat. Place the chicken on top of the vegetables and rub with remaining half of the garlic and spice mixture.

2. Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
3. Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low. Add the asparagus and cook for an additional 20-30 minutes on high, or until asparagus is tender.
4. If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.
5. Serve hot with chopped fresh parsley.

For the Oven Method:

1. Preheat oven to 450 degrees. Grease a large 3-quart casserole pan or line a sheet pan with foil or parchment paper. Spread potatoes and carrots evenly on top and drizzle with oil, half of the minced garlic and spice mixture. Toss to coat. Place the chicken on top or around the vegetables and rub with remaining half of the oil, garlic and spice mixture.

2. Roast for 18 minutes, then remove the tray from oven. Push aside the potatoes to make room for the asparagus. Lay evenly on pan and drizzle with remaining olive oil and spice mixture and toss to coat. Return pan to oven, and roast until chicken is cooked through, about 15-20 more minutes (until chicken is 165 degrees in the center). Turn oven to broil for 2-3 minutes for a more golden skin on chicken if desired. Serve hot with chopped fresh parsley.

Recipe Notes

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, package in a freezer-safe container for up to 2-3 months.
• Reheating: Thaw and reheat as desired.

Nutrition Facts

Slow Cooker Chicken and Vegetables

Amount Per Serving (1 serving)

Calories 471 Calories from Fat 198

% Daily Value*

Fat 22g34%

Carbohydrates 44g15%

Fiber 5g20%

Sugar 11g12%

Protein 23g46%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.