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Slow Cooker Harvest Chicken and Autumn Vegetables is an easy set and forget meal that's perfect for busy weeknights and an alternative to Thanksgiving dinner. Best of all, this meal in one is easy to customize and made with tender and juicy chicken, flavorful herbs and hearty fall vegetables. So easy to make with less than 15 minutes of prep time.

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.

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
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
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.