Slow Cooker Harvest Chicken and Vegetables

Slow Cooker Harvest Chicken and Vegetables is an easy set and forget meal that’s perfect for busy weeknights. Make this recipe in the oven or crock pot with tender chicken, flavorful herbs and hearty vegetables.

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During the busy fall months, there’s nothing like having easy set-and-forget slow cooker meals to fall back on. You just toss a bunch of ingredients into the crock-pot. And with a press of a button, you can have a warm meal ready and waiting for your in just a few hours.

This Harvest Chicken and Vegetables is a favorite for fall and couldn’t be simpler to make.

Start off with some chicken and drop it into a slow cooker along with some hearty vegetables and spices.

I love that the veggies cook right along with the chicken, too, so it’s basically an entire meal in one pot. This recipe would also be great if you’re looking for an alternative for Thanksgiving dinner.

It’s easy to customize with whatever veggies you have on hand. For this recipe, I use baby potatoes, baby rainbow carrots and asparagus. Broccoli, apples, green beans or even Brussels sprouts would be delicious as well.

And for the protein, you can swap out the chicken with turkey, sausage, pork and add in some bacon if you like.

What’s great about this is that you can serve this slow cooker harvest chicken just as it is. Or you can add a quick side of rice or salad and dinner is completely done.

A 6-quart slow cooker definitely works best for this recipe, allowing enough room for all the veggies.

If you have one with a timer that would work even better if you have to leave the house. There really is nothing better than coming home to an entire chicken dinner already done. All of that without having to heat up the house.

And for those of us that do not have a slow cooker, there’s even instructions so that you can make this in the oven as well.

Slow Cooker Harvest Chicken and Autumn Vegetables

• Instructions for slow cooker and oven
• Carefully transfer the chicken to a sheet pan and broil on high for a few minutes if you want the skin to be crispy.
• Serve the chicken as is, family style, or shredded with two forks.
• Store or freeze leftover shredded chicken for salads later in the week.

4.37 from 19 votes

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Slow Cooker Harvest Chicken and Vegetables

Prep Time

15 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 45 mins

 

Slow Cooker Harvest Chicken and Vegetables is an easy set and forget meal that's perfect for busy weeknights. Make this recipe in the oven or crock pot with tender chicken, flavorful herbs and hearty vegetables.

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

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 honey
• 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.

Nutrition Facts

Slow Cooker Harvest Chicken and Vegetables

Amount Per Serving (1 serving)

Calories 471 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g25%

Cholesterol 110mg37%

Sodium 695mg29%

Potassium 1031mg29%

Carbohydrates 44g15%

Fiber 5g20%

Sugar 19g21%

Protein 23g46%

Vitamin A 3635IU73%

Vitamin C 30.8mg37%

Calcium 76mg8%

Iron 5.1mg28%

* 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.

More slow cooker favorites:

Crock Pot Chicken Cacciatore

Slow Cooker Beef Stew (Homemade)