Easy Chicken Crockpot Dinner with Potatoes, Carrots, and Herbs Recipe
This hearty and comforting Chicken Crockpot Dinner combines tender chicken breasts with a medley of Yukon Gold potatoes, carrots, celery, and aromatic herbs, all slow-cooked to perfection. Ideal for busy weeknights, this easy recipe requires minimal prep and delivers a flavorful, wholesome meal with tender vegetables and rich broth that can be thickened to your preference.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 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 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein
- 3 lbs boneless, skinless chicken breasts
Vegetables
- 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
Liquids and Seasonings
- 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)
Garnish
- 1/4 cup fresh parsley, chopped
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 celery into 1/2-inch pieces. Peel and chop the onion into a medium dice. Mince garlic cloves. Pat the chicken breasts dry and cut them into large, bite-sized pieces for even cooking.
- Layer and Cook in Crockpot: Drizzle olive oil into the bottom of the slow cooker to prevent sticking. Add the chopped onion and minced garlic first to infuse flavor. Then layer the potatoes, carrots, and celery on top. Season the vegetables with salt and pepper. Place the chicken pieces over the vegetables. Sprinkle dried thyme, rosemary, and oregano evenly over the chicken. Add the bay leaf. Finally, pour the chicken broth carefully over all the ingredients, ensuring they are mostly submerged for even cooking.
- 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 thoroughly cooked and vegetables are tender. The chicken should shred easily with a fork and reach an internal temperature of 165°F (74°C). Vegetables should be soft and easily pierced when tested with a fork.
- Thicken Sauce (Optional): For a thicker sauce, whisk together cornstarch and water in a small bowl until smooth to create a slurry. During the last 30 minutes of cooking, remove 1 cup of cooking liquid from the slow cooker and stir it into the cornstarch slurry. Pour the mixture back into the crockpot, gently stir, cover, and cook for an additional 30 minutes or until the sauce thickens nicely.
- Serve: Remove the bay leaf from the crockpot before serving. Gently stir the chicken and vegetables to combine. Ladle generous portions into bowls and sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot for a comforting meal.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; they tend to stay more moist and tender.
- Adjust seasoning to taste, especially salt and pepper, depending on whether you use low-sodium broth.
- To make this dish gluten-free, ensure the cornstarch is certified gluten-free or omit thickener.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For added flavor, consider adding a splash of lemon juice or a teaspoon of smoked paprika before serving.
Keywords: chicken crockpot dinner, slow cooker chicken recipe, easy crockpot meals, weeknight chicken recipe, comfort food dinner
