Crockpot Chicken, Potatoes & Veggies

finished chicken, potatoes, and veggies in a crockpot.

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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Course: Main Course

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings:

Calories: 430kcal

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

Instructions

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.
In a small bowl, mix olive oil, garlic, salt, pepper, onion powder, garlic powder, paprika, and Italian seasoning.
Pour mixture over everything slowly to allow it to get to the lower veggie layers. Place butter slices on top of chicken.
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.

Equipment

slow cooker

Nutrition