Classic Healthy Crockpot Chicken and Vegetables
This recipe features tender chicken and a colorful array of vegetables, slow-cooked to perfection in a savory broth. It is a hearty and nutritious meal that requires minimal effort.
Equipment
- Slow cooker
- Knife
- Cutting board
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 - 2 pounds boneless, skinless chicken breasts or thighs
- 1.5 pounds baby potatoes quartered or halved
- 1 pound carrots peeled and cut into 1-inch chunks or thick slices
- 3-4 stalks celery cut into 1-inch pieces
- 1 large onion chopped
- 2 bell peppers (any color) deseeded and chopped into 1-inch pieces
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- to taste Salt and black pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- Wash and chop all vegetables as specified; cut chicken into 1.5-inch pieces or leave breasts whole.
- Place potatoes, carrots, celery, onion, and bell peppers in the slow cooker, then drizzle with olive oil and toss to coat.
- Arrange chicken over the vegetables.
Cooking
- Whisk together chicken broth, Italian seasoning, thyme, garlic powder, paprika, salt, and pepper in a small bowl, then pour the mixture over the chicken and vegetables.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
Serving
- Stir, adjust seasonings if needed, garnish with fresh parsley if desired, and serve immediately.
Notes
For best flavor, ensure vegetables are cut into uniform sizes. You can substitute chicken thighs for breasts for a richer flavor. Adjust the amount of seasoning to your personal preference. This dish is great for meal prepping throughout the week.