Introduction

This easy chicken crockpot dinner is perfect for busy weeknights when you want a comforting, hearty meal without the fuss. Tender chicken and vegetables simmer together in flavorful broth, making for a satisfying one-pot dish.

Chicken Crockpot Dinner with Potatoes, Carrots, and Herbs Recipe - Recipe Image

Ingredients

3 lbs boneless, skinless chicken breasts
2 lbs Yukon Gold potatoes, peeled and cubed
1 lb carrots, peeled and chopped
3 stalks celery, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil
2 tablespoons cornstarch (optional, for thickening)
1/4 cup water (optional, for thickening)
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Wash, peel, and cube the potatoes into 1-inch pieces. Peel and chop the carrots into 1/2-inch thick rounds. Chop the celery into 1/2-inch pieces. Peel and chop the onion into a medium dice. Mince the garlic. Pat the chicken breasts dry and cut into large, bite-sized pieces.
Step 2: Drizzle olive oil into the bottom of the slow cooker. Add the chopped onion and minced garlic. Layer the potatoes, carrots, and celery on top. Season the vegetables with salt and pepper. Place the chicken pieces on top of the vegetables. Sprinkle dried thyme, rosemary, and oregano over everything. Add the bay leaf. Pour the chicken broth over the chicken and vegetables, making sure most ingredients are submerged.
Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender. The chicken should shred easily and reach an internal temperature of 165°F (74°C). Vegetables should be easily pierced with a fork.
Step 4: (Optional) To thicken the sauce, whisk together cornstarch and water in a small bowl until smooth. During the last 30 minutes of cooking, remove 1 cup of cooking liquid from the slow cooker and whisk it into the cornstarch mixture. Pour the slurry back into the slow cooker and stir gently. Cover and cook for an additional 30 minutes until the sauce has thickened.
Step 5: Remove the bay leaf before serving. Gently stir the chicken and vegetables. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

Tips & Variations

For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
Swap Yukon Gold potatoes for sweet potatoes for a slightly sweeter taste.
Add other vegetables like green beans or mushrooms to vary the dish.
If you prefer a thinner broth, skip the cornstarch thickening step.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay very tender during slow cooking. Adjust cooking times slightly if needed.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and shred easily with a fork when done.

Chicken Crockpot Dinner with Potatoes, Carrots, and Herbs Recipe

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★★★★★

4.6 from 120 reviews

This hearty chicken crockpot dinner is perfect for busy weeknights, combining tender chicken breasts with Yukon Gold potatoes, carrots, celery, and aromatic herbs slow-cooked in a flavorful chicken broth. Easy to prepare and packed with comforting flavors, this dish is both wholesome and convenient.

Author: Nora
Prep Time: 20 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
Yield: 6–8 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

3 lbs boneless, skinless chicken breasts
2 lbs Yukon Gold potatoes, peeled and cubed
1 lb carrots, peeled and chopped
3 stalks celery, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium chicken broth

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Other

1 tablespoon olive oil
2 tablespoons cornstarch (optional, for thickening)
1/4 cup water (optional, for thickening)
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Prepare Vegetables and Chicken: Wash, peel, and cube the potatoes into 1-inch pieces. Peel and chop the carrots into 1/2-inch thick rounds. Chop the celery into 1/2-inch pieces. Peel and dice the onion. Mince the garlic cloves. Pat the chicken breasts dry and cut them into large, bite-sized pieces.
Layer and Cook in Crockpot: Drizzle olive oil into the bottom of the slow cooker. Add chopped onion and minced garlic evenly. Layer the potatoes, carrots, and celery on top of the onion and garlic. Season the vegetables with salt and pepper. Place the chicken pieces evenly on top of the vegetables. Sprinkle dried thyme, rosemary, and oregano over the chicken. Add the bay leaf. Pour the chicken broth over all ingredients, making sure most are submerged.
Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender. The chicken should shred easily and reach an internal temperature of 165°F (74°C). The vegetables should be soft enough to pierce with a fork.
Thicken Sauce (Optional): If desired, mix cornstarch with water in a small bowl until smooth to create a slurry. During the last 30 minutes of cooking, remove 1 cup of the cooking liquid from the crockpot and whisk it into the slurry. Pour the mixture back into the crockpot and stir gently. Cover and cook for an additional 30 minutes until the sauce thickens.
Serve: Remove the bay leaf before serving. Stir the chicken and vegetables gently to combine. Ladle the mixture into bowls and garnish with fresh chopped parsley. Serve hot.