Slow Cooker Herb Chicken and Vegetables

4.32 from 25 votes

Chicken and vegetables make the perfect healthy dinner combination!

This well-rounded meal will fill your belly with nutrients!

This comforting Slow Cooker Herb Chicken and Vegetables dish is a wintertime favorite because it hits the spot on a chilly night. It’s hearty, featuring tender, fall-apart chicken complemented by warm, flavorful vegetables. Meanwhile, herbs like paprika, fresh sage, thyme, and rosemary add an incredible depth of flavor to this chicken recipe, making it truly unique.

As a bonus, using the slow cooker to create this one-pot wonder makes the process completely painless. You can prep this slow-cooker recipe in the morning and it’ll be ready to greet you after a long day. This simple recipe mainly calls for just two steps on your part: prepping and adding the ingredients. The slow cooker will do the rest!

Why We Adore Slow-Cooker Recipes

This simple slow cooker meal is perfect for busy weeknights.

We love recipes like these because your slow cooker does most of the heavy lifting. And, frankly, slow and steady really does win the race. The extended cooking time actually leads to healthier meals since the ingredients preserve their nutrients more effectively when cooked slowly. Likewise, allowing your meal to heat gradually over time releases unparalleled flavor while retaining incredible moisture. In this recipe, the long, low-temperature cooking brings out a tasty juiciness in the chicken that faster cooking methods just can’t.

How to Make Slow Cooker Herb Chicken and Vegetables

Dig into this yummy chicken dish for a healthy dinner.

To make this recipe, we’ll start by adding the chopped carrots, parsnips, potatoes, onion, and garlic to a medium mixing bowl. In a separate bowl, create a marinade by combining the oil, paprika, herbs, salt, and pepper. Divide the mixture in half, adding half of it to your vegetables and tossing them until they’re evenly coated.

The next part of the recipe focuses on the chicken. Rinse the chicken and pat it dry, adding it to the mixing bowl and pouring the remaining oil and herb mixture on top. Next, remove the chicken from the bowl and lightly brown each side in a large skillet. Place the vegetables, followed by chicken, in your slow-cooker, covering the pot and cooking it on low for five to six hours. You’ll know when the chicken is finished cooking when it reaches 165 degrees Fahrenheit or the juices run clear.

Nutritious, Feel-Good Ingredients

Our slow cooker herb chicken and vegetables is a meal you can feel good about!

This Slow Cooker Herb Chicken and Vegetables dish will keep you full and satisfied. It’s packed with important nutrients and lean protein for a healthy body, making it a clean-eating dish with some awesome health benefits. Veggies like carrots and parsnips carry vitamins and fiber. Meanwhile, ingredients like paprika and garlic contain anti-inflammatory compounds to keep your immune system thriving.

The combination of parsnips and carrots not only tastes delicious, but these root vegetables can also boost your health. They’re a great source of vitamin C, vitamin K, and antioxidants, creating a terrific team that has a lot to offer in this slow-cooker recipe.

Don’t hesitate to customize this slow-cooker chicken and vegetables dish however you please. Switch up the veggies with some of your family’s seasonal favorites, making it a dish that can be enjoyed year-round. We hope you enjoy it as much as we do!

4.32 from 25 votes

Slow Cooker Herb Chicken and Vegetables

This slow cooker recipe is packed with whole foods that provide essential nutrients to your body.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 1 carrot peeled, sliced into 1/4 inch round pieces
  • 1 parsnip peeled, sliced into 1/4 inch round pieces
  • 1 pound red potatoes about 6 baby potatoes, quartered and cut into small wedges
  • 3 garlic cloves minced
  • 1 yellow onion quartered and cut into small wedges
  • 4 boneless and skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 2 tablespoons fresh parsley (optional 2 teaspoons dried parsley)
  • 1 tablespoon fresh sage (optional 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme (optional 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary (optional 1 teaspoon dried rosemary)

Instructions

  • Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
  • Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.

Nutrition Information

Serving: 1cup | Calories: 260kcal | Carbohydrates: 22g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 115mg | Potassium: 823mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2369IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg |
SmartPoints (Freestyle): 7
Keywords Diabetic-Friendly, Gluten-Free, Kid-Friendly, Slow Cooker

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Hungry For More?

If you enjoyed this scrumptious slow-cooker dish, check out some of these simple, savory slow cooker-meals:

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Editor’s note: This recipe was originally published on November 5, 2012.

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale

27 Comments

    1. We didn't add liquid because the chicken will produce plenty when cooking. If like, add 1/2 cup water and that will work fine.

  1. Hi, I am planning to make this with boneless chicken breasts. I realize there will be some difference, but not sure what I should account for? Just the liquid? Thanks!

    1. Leigh, I would recommend using 1 cup chicken broth or water. Just pour over all the ingredients before turning on the slow cooker. 🙂

  2. I would love to have some recipes for just a single person. I find it difficult to make tasty meals for just myself & not have so much left over that I either have to eat the same thing for several days or else freeze which is not always successful.

  3. Made this last week. It was absolutely delicious. I would recommend using fresh herbs. This recipe will be a staple at our house!!

    1. Great question, Emily! If you waited to add the broccoli until the last hour of cooking it would work great!

    1. Hi, Shirley. You can cook this on high in the crockpot. You’ll want to decrease the cooking time and be sure to keep an eye on the chicken to make sure it doesn’t dry out.

    1. Lauren, Approximately 3-4 hours on high, but be sure the juices run clear before removing from the slow cooker.
      Also, I like to check the meat near the bone to make sure there is no pink.

    1. When substituting dry spices for fresh, you will use about half what is listed in the recipe. For example, if the recipe lists 1 tablespoon fresh chopped basil, use 1/2 tablespoon dried basil. We do not recommend using ground spices.

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