Pin by Tammy Gunn Norris on Recipes | Crockpot recipes slow cooker, Crockpot dinner, Chicken crockpot recipes

why make this recipe

This Crockpot Chicken Dinner is simple and low work. You put ingredients in the slow cooker and let it cook. The meal feeds a family and tastes homey. It is good on busy days and for easy weeknight dinners.

introduction

This dish uses plain ingredients and a slow cooker. It makes tender chicken and soft vegetables with little work. For a game-day snack you may like, try buffalo chicken bacon mozzarella bombs as a spicy side idea.

how to make Crockpot Chicken Dinner

Make this recipe in a slow cooker. Prep the vegetables and chicken, add broth and season, then let it cook until done. No fancy tools are needed.

Ingredients :

• 4 boneless skinless chicken breasts (or 6 thighs)
• 4 medium potatoes, cut into chunks
• 4 carrots, cut into pieces
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• Optional: 1/2 cup frozen peas (add last 30 minutes)

Directions :

1. Pat the chicken dry and season with salt and pepper.
2. If you like, warm oil in a pan and brown chicken 1 minute per side. This step is optional.
3. Place potatoes, carrots, and onion in the slow cooker.
4. Put the chicken on top of the vegetables.
5. Add garlic, thyme, and chicken broth.
6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Cook until chicken is 165°F (75°C) and vegetables are soft.
7. If using peas, add them in the last 30 minutes.
8. Taste and add more salt or pepper if needed before serving.

how to serve Crockpot Chicken Dinner

Serve hot. You can spoon some sauce from the slow cooker over the chicken. This goes well with crusty bread or a simple green salad. For a fuller meal, serve with rice or mashed potatoes.

how to store Crockpot Chicken Dinner

Cool the food to room temperature within two hours. Put leftovers in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating. Reheat in the microwave or on the stove until hot.

tips to make Crockpot Chicken Dinner

• Trim extra fat from the chicken for less grease.
• Cut vegetables to similar size so they cook evenly.
• Do not lift the lid when cooking; it slows the heat.
• Use boneless thighs for juicier meat.
• If sauce is thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the cooker, then cook 10–15 minutes more to thicken.

variation (if any)

• Creamy version: Stir in 1/2 cup cream or sour cream at the end.
• Italian style: Use Italian seasoning and add a can of diced tomatoes.
• Spiced version: Add 1 teaspoon paprika and a pinch of cayenne for heat.
• Vegetable swap: Use sweet potatoes, parsnips, or turnips instead of regular potatoes.

FAQs

Q: Can I use frozen chicken for this recipe?
A: Yes. Cook on low for a longer time until done. Make sure chicken reaches safe internal temperature.

Q: Can I put raw potatoes and raw chicken together?
A: Yes. The slow cooker cooks both. Cut potatoes into similar size pieces so they cook at the same rate.

Q: Do I need to brown the chicken first?
A: No. Browning adds flavor but is optional. The dish still tastes good without browning.

Q: How do I make the sauce thicker?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooker. Cook 10–15 minutes more until sauce thickens.

Q: Can I double the recipe?
A: Yes, if your slow cooker is large enough. Do not overfill; leave some space for heat circulation.

Crockpot Chicken Dinner

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Total Time: 195 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

Print Recipe

Pin Recipe

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Description

A simple and comforting slow cooker meal featuring tender chicken and soft vegetables, ideal for busy weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts (or 6 thighs)
• 4 medium potatoes, cut into chunks
• 4 carrots, cut into pieces
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• Optional: 1/2 cup frozen peas (add last 30 minutes)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the chicken dry and season with salt and pepper.
2. If desired, warm oil in a pan and brown chicken for 1 minute per side (optional).
3. Place potatoes, carrots, and onion in the slow cooker.
4. Put the chicken on top of the vegetables.
5. Add garlic, thyme, and chicken broth.
6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken reaches 165°F (75°C) and vegetables are soft.
7. If using peas, add them in the last 30 minutes.
8. Taste and adjust salt and pepper before serving.

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Notes

Trim extra fat from the chicken for less grease. Cut vegetables into similar sizes for even cooking. Avoid lifting the lid during cooking.

---

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Crockpot Chicken Dinner

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Total Time: 195 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

Print Recipe

Pin Recipe

---

Description

A simple and comforting slow cooker meal featuring tender chicken and soft vegetables, ideal for busy weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts (or 6 thighs)
• 4 medium potatoes, cut into chunks
• 4 carrots, cut into pieces
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• Optional: 1/2 cup frozen peas (add last 30 minutes)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the chicken dry and season with salt and pepper.
2. If desired, warm oil in a pan and brown chicken for 1 minute per side (optional).
3. Place potatoes, carrots, and onion in the slow cooker.
4. Put the chicken on top of the vegetables.
5. Add garlic, thyme, and chicken broth.
6. Cover and cook on low for 240 to 360 minutes or on high for 120 to 180 minutes until chicken reaches 165°F (75°C) and vegetables are soft.
7. If using peas, add them in the last 30 minutes.
8. Taste and adjust salt and pepper before serving.

---

Notes

Trim extra fat from the chicken for less grease. Cut vegetables into similar sizes for even cooking. Avoid lifting the lid during cooking.

---

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg