Crockpot Veggies and Chicken: This classic combination is not only versatile but also a lifesaver on busy days with the aroma of tender chicken and perfectly cooked vegetables, all infused with herbs and spices, ready to serve.
Why You’ll Love This Recipe
- Effortless cooking: Toss the ingredients into the crockpot and let it do the work.
- Healthy and balanced: Packed with lean protein from the chicken and a variety of vitamins from the veggies.
- Customizable: Endless variations to suit your taste preferences or dietary needs.
- Meal prep friendly: Make a big batch to enjoy throughout the week.
Tips and Tricks for Perfect Crockpot Veggies and Chicken
Layering Matters
- Place denser vegetables like carrots, potatoes, or sweet potatoes at the bottom. They take longer to cook and benefit from being closer to the heat source.
- Add more delicate veggies like zucchini or green beans in the last hour to prevent overcooking.
Choose the Right Chicken Cuts
- Bone-in, skinless chicken thighs retain moisture and are perfect for slow cooking.
- For leaner options, boneless, skinless chicken breasts work well but may require a shorter cooking time.
Use a Flavorful Liquid
- Chicken broth, white wine, or a mixture of olive oil and lemon juice adds depth to the dish.
- Want a creamy touch? Stir in a splash of coconut milk or heavy cream in the last 30 minutes.
Enhance with Seasonings
- A blend of garlic, rosemary, thyme, paprika, salt, and pepper is foolproof.
- For global flair, consider adding Italian seasoning, curry powder, or even soy sauce and ginger.
Variations to Try
Mediterranean Style
- Add olives, cherry tomatoes, and artichoke hearts.
- Sprinkle feta cheese over the top before serving.
Mexican-Inspired
- Toss in black beans, corn, and bell peppers.
- Season with cumin, chili powder, and a squeeze of lime.
Low-Carb Option
- Swap starchy vegetables for cauliflower, zucchini, or broccoli.
- Use chicken thighs for added richness.
Hearty Winter Stew
- Incorporate butternut squash, parsnips, and pearl onions.
- Add a splash of red wine for a robust flavor.
How to Serve Crockpot Veggies and Chicken
- Over Rice or Quinoa: Serve the tender chicken and veggies on a bed of cooked grains to soak up the flavorful juices.
- With Crusty Bread: Perfect for sopping up every bit of the delicious broth.
- As-Is: Enjoy it as a light, wholesome meal straight from the crockpot.
- Topped with Fresh Herbs: Parsley, cilantro, or dill adds a fresh finishing touch.
How to Store and Reheat
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the microwave or on the stovetop over low heat, adding a splash of broth if needed to restore moisture.
Recipe FAQs
Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking. If using frozen chicken, ensure it reaches an internal temperature of 165°F.
How long should I cook crockpot veggies and chicken?
- On low: 6-8 hours.
- On high: 3-4 hours. Cooking times may vary depending on the size of the chicken pieces and your crockpot.
Can I add dairy products?
Avoid adding dairy at the start, as it may curdle during slow cooking. Stir in ingredients like cream or cheese in the last 30 minutes.
What veggies work best?
Carrots, potatoes, onions, and celery are staples. Experiment with zucchini, bell peppers, mushrooms, or green beans for variety.
How can I make it gluten-free?
Ensure your broth and seasonings are certified gluten-free. The recipe itself is naturally gluten-free unless you add ingredients like soy sauce containing gluten.
Crockpot Veggies and Chicken
Crockpot Veggies and Chicken: This classic combination is not only versatile but also a lifesaver on busy days with the aroma of tender chicken and perfectly cooked vegetables, all infused with herbs and spices, ready to serve.
Ingredients
- 1 ¾ lbs boneless, skinless chicken breasts or thighs
- ½ lb baby carrots (thicker kind) or peeled whole carrots
- 1 lb fresh green beans, trimmed
- 1 ½ lbs red potatoes, halved or quartered
- 1 tsp kosher salt
- 1 tsp crushed rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
- 2 Tbsp olive oil
Instructions
- Trim any excess fat from the chicken, then cut it into bite-sized pieces.
- Add the chicken to your slow cooker.
- Wash and trim green beans.
- Halve or quarter red potatoes (depending on how soft you like them).
- Add the green beans, potatoes, and baby carrots to the slow cooker.
- Sprinkle in the salt, rosemary, garlic powder, onion powder, black pepper, and paprika. Drizzle the olive oil over the top.
- Toss everything together with a large spoon to ensure even seasoning.
- Cover the slow cooker and cook on low for 4-6 hours. When ready, stir and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 670Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 210mgSodium: 579mgCarbohydrates: 48gFiber: 8gSugar: 8gProtein: 76g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Whether you’re meal prepping, feeding a family, or simply looking for a no-fuss dinner, this crockpot veggies and chicken recipe is your go-to solution. The best part? You can experiment with ingredients and flavors to make it uniquely yours. Let the crockpot do the work, and enjoy a wholesome, hearty meal every time!
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