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.
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
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In a small bowl, mix together the sage, thyme, rosemary, garlic powder, paprika, salt, and black pepper.
For the Slow Cooker Method:
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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.
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Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
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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.
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If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.
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Serve hot with chopped fresh parsley.
For the Oven Method:
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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.
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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.