Introduction

This Chicken Crockpot Dinner is a comforting and easy meal perfect for busy weeknights. Tender chicken breasts slow-cooked with hearty potatoes, carrots, and celery make for a wholesome dish packed with flavor. With minimal prep and flexible cooking times, it’s a reliable recipe that anyone can enjoy.

Chicken Crockpot Dinner for Busy Weeknights Recipe - Recipe Image

Ingredients

3 lbs boneless, skinless chicken breasts
2 lbs Yukon Gold potatoes, peeled and cubed
1 lb carrots, peeled and chopped
3 stalks celery, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil
2 tablespoons cornstarch (optional, for thickening)
1/4 cup water (optional, for thickening)
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the vegetables and chicken. Wash, peel, and cube potatoes into 1-inch pieces. Peel and chop carrots into 1/2-inch rounds. Chop celery into 1/2-inch pieces. Peel and dice the onion. Mince the garlic. Pat chicken breasts dry and cut into large, bite-sized pieces.
Step 2: Drizzle olive oil into the bottom of the slow cooker. Add the chopped onion and minced garlic. Layer the potatoes, carrots, and celery on top, then season with salt and pepper. Place the chicken pieces over the vegetables. Sprinkle dried thyme, rosemary, and oregano over everything. Add the bay leaf. Pour chicken broth over all ingredients, making sure they are mostly submerged.
Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender. The chicken should shred easily and reach an internal temperature of 165°F (74°C). Vegetables should be easily pierced with a fork.
Step 4: (Optional) To thicken the sauce, whisk cornstarch and water together until smooth. During the last 30 minutes of cooking, remove 1 cup of cooking liquid and whisk it into the cornstarch mixture. Pour this slurry back into the slow cooker, stir gently, cover, and cook for 30 more minutes until the sauce thickens.
Step 5: Remove the bay leaf before serving. Gently stir the chicken and vegetables, ladle into bowls, and garnish with fresh chopped parsley. Serve hot.

Tips & Variations

For extra flavor, sear the chicken pieces in a hot pan before adding them to the slow cooker.
Swap Yukon Gold potatoes for sweet potatoes for a different twist.
Add a splash of white wine or lemon juice for a brighter taste.
Use fresh herbs instead of dried, adding them near the end of cooking to preserve their aroma.
Include other vegetables like green beans or peas in the last hour of cooking for added variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If the sauce thickens too much after refrigeration, add a little water or broth when reheating. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and may stay juicier during slow cooking. Adjust cooking time if needed, as thighs sometimes take slightly longer to become tender.

Do I need to brown the chicken before adding it to the crockpot?

Browning the chicken is optional but adds extra flavor and color. If you’re short on time, you can skip this step and still get a delicious result.

Chicken Crockpot Dinner for Busy Weeknights Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This hearty and comforting Chicken Crockpot Dinner is perfect for busy weeknights. Featuring tender chicken breasts cooked low and slow with Yukon Gold potatoes, carrots, celery, and aromatic herbs, this one-pot meal delivers rich flavors with minimal prep. The slow cooker method allows for a hands-off cooking experience, making dinner easy and stress-free. Optional thickening with cornstarch enhances the savory broth into a delicious sauce, garnished with fresh parsley for brightness.

Author: Lila
Prep Time: 20 minutes
Cook Time: 6-8 hours on low or 3-4 hours on high
Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
Yield: 6–8 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Protein and Vegetables

3 lbs boneless, skinless chicken breasts
2 lbs Yukon Gold potatoes, peeled and cubed
1 lb carrots, peeled and chopped
3 stalks celery, chopped
1 large yellow onion, chopped
4 cloves garlic, minced

Liquids and Seasonings

4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil

Optional Thickener and Garnish

2 tablespoons cornstarch (optional, for thickening)
1/4 cup water (optional, for thickening)
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Prepare Vegetables and Chicken: Wash, peel, and cube potatoes into 1-inch pieces. Peel and chop carrots into 1/2-inch thick rounds. Chop celery into 1/2-inch pieces. Peel and chop the onion into medium dice. Mince garlic. Pat chicken breasts dry and cut into large, bite-sized pieces to ensure even cooking.
Layer and Cook in Crockpot: Drizzle olive oil into the bottom of the slow cooker to prevent sticking. Add the chopped onion and minced garlic first, followed by layering the potatoes, carrots, and celery on top. Season all vegetables with salt and pepper. Place the chicken pieces evenly over the vegetables. Sprinkle dried thyme, rosemary, and oregano evenly over the chicken. Add the bay leaf. Pour the chicken broth over all ingredients, making sure most are submerged for even cooking.
Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked with an internal temperature of 165°F (74°C) and shreds easily. Vegetables should be tender and easily pierced with a fork.
Thicken Sauce (Optional): If a thicker sauce is preferred, whisk cornstarch and water together in a small bowl until smooth. During the last 30 minutes of cooking, ladle out 1 cup of cooking liquid from the crockpot, whisk it into the cornstarch slurry, then pour this mixture back into the crockpot. Stir gently, cover, and cook for an additional 30 minutes until the sauce thickens.
Serve: Remove the bay leaf from the crockpot before serving. Gently stir the chicken and vegetables to combine. Ladle into bowls and garnish with freshly chopped parsley. Serve hot for a satisfying meal.

Notes

Use Yukon Gold potatoes for their creamy texture and ability to hold shape during slow cooking.
Adjust salt and pepper to taste, especially if using regular chicken broth instead of low-sodium.
For a gluten-free version, ensure cornstarch is certified gluten-free or use a suitable alternative thickener.
Chicken thighs can be substituted for breasts if preferred for more moist and flavorful meat; adjust cooking time as needed.
Remove the bay leaf before serving to avoid bitterness.

Keywords: chicken crockpot dinner, slow cooker chicken recipes, easy chicken dinner, weeknight chicken, comfort food, one pot meal