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finished chicken, potatoes, and veggies in a crockpot.

Crockpot Chicken, Potatoes & Veggies

This crockpot chicken, potatoes, and veggies recipe is the ultimate set-it-and-forget-it meal. It’s tender, flavorful, and packed with protein and fiber-rich vegetables. It's the perfect easy dinner for busy weeknights with minimal effort and almost zero hands-on time required.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 5
Course: Main Course
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 lb baby potatoes halved
  • 1 lb baby carrots
  • 12 oz green beans
  • 3 tbsp butter sliced
  • 3 tbsp olive oil extra virgin
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • ½ lemon juiced

Equipment

  • slow cooker

Method
 

  1. Add potatoes to the bottom of the crockpot. Add carrots on top of potatoes. Place the chicken on top of the carrots and potatoes. Scatter green beans around the chicken.
  2. In a small bowl, mix olive oil, garlic, salt, pepper, onion powder, garlic powder, paprika, and Italian seasoning.
  3. Pour mixture over everything slowly to allow it to get to the lower veggie layers. Place butter slices on top of chicken.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Squeeze fresh lemon juice over everything before serving.

Notes

Store crock pot chicken leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop overnight, making this an excellent next-day lunch or dinner for maximum flavor.
For variations, substitutions, and tips, see full blog post above.