Chicken Crockpot Dinner with Potatoes, Carrots, and Herbs Recipe
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.
- 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.
Notes
- For thicker sauce, use the optional cornstarch slurry step.
- Adjust salt and pepper based on dietary preferences.
- Use low-sodium chicken broth to control salt content.
- Ensure chicken reaches an internal temperature of 165°F for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
Keywords: chicken crockpot dinner, slow cooker chicken recipes, easy weeknight dinners, chicken and vegetables, slow cooked chicken
