Introduction

This easy chicken crockpot dinner is perfect for busy weeknights, combining tender chicken with hearty vegetables and flavorful herbs. Set it in the slow cooker and come home to a comforting, wholesome meal.

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: Wash, peel, and cube the potatoes into 1-inch pieces. Peel and chop the 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 chopped onion and minced garlic. Layer potatoes, carrots, and celery on top. Season the vegetables with salt and pepper. Place chicken pieces over the vegetables. Sprinkle with dried thyme, rosemary, and oregano. Add the bay leaf. Pour chicken broth over the ingredients, ensuring most are 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 fork-tender.
Step 4: (Optional) To thicken the sauce, whisk cornstarch and water until smooth. In the last 30 minutes of cooking, remove 1 cup of cooking liquid from the slow cooker and whisk it into the cornstarch slurry. Return the mixture to the slow cooker, stir gently, cover, and cook until the sauce thickens.
Step 5: Remove the bay leaf before serving. Stir chicken and vegetables gently. Ladle into bowls, garnish with fresh parsley, and serve hot.

Tips & Variations

Use bone-in chicken thighs for juicier meat and deeper flavor.
Add other vegetables like green beans or peas in the last hour of cooking to avoid overcooking.
For a creamy twist, stir in a splash of cream or coconut milk before serving.
If you prefer a thicker broth, be sure to use the cornstarch slurry as directed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. For longer storage, freeze the cooked chicken and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but cooking time will be longer. It’s best to cook on low for 8-10 hours or ensure the chicken reaches 165°F (74°C) before serving.

Can I prepare this recipe in an Instant Pot instead of a crockpot?

Absolutely. Use the sauté function to brown the onion and garlic, then add ingredients, seal the lid, and cook on high pressure for about 15 minutes. Allow natural pressure release for best results.

Chicken Crockpot Dinner for Busy Weeknights Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This hearty and comforting Chicken Crockpot Dinner is perfect for busy weeknights. Featuring tender boneless, skinless chicken breasts simmered with Yukon Gold potatoes, carrots, celery, and aromatic herbs in a flavorful low-sodium chicken broth. Prepared in a slow cooker for hands-off convenience, this recipe delivers a warm, satisfying meal with minimal effort. Optional cornstarch slurry thickens the sauce for a rich finish, garnished with fresh parsley for a burst of freshness.

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

Ingredients

Scale

Protein

3 lbs boneless, skinless chicken breasts

Vegetables

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 & Oils

4 cups low-sodium chicken broth
1 tablespoon olive oil

Herbs & Spices

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)

Optional Thickening

2 tablespoons cornstarch
1/4 cup water

Garnish

1/4 cup fresh parsley, chopped

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 onion into a 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 chopped onion and minced garlic first to build a flavor base. Layer potatoes, carrots, and celery on top, seasoning the vegetables with salt and black pepper. Place the chicken pieces on top of the vegetables and sprinkle with dried thyme, rosemary, and oregano. Add the bay leaf for an aromatic infusion. Pour chicken broth over everything, making sure most ingredients 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 thoroughly cooked and tender, and the vegetables are easily pierced with a fork. The chicken should reach an internal temperature of 165°F (74°C) and shred easily.
Thicken Sauce (Optional): If a thicker sauce is desired, whisk together cornstarch and water to make a slurry during the last 30 minutes of cooking. Remove one cup of the cooking liquid and mix it into the slurry until smooth, then stir this mixture back into the crockpot. Cover and continue cooking for 30 minutes to allow the sauce to thicken.
Serve: Remove the bay leaf and gently stir the chicken and vegetables. Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot for a comforting meal.

Notes

Cutting the chicken and vegetables into uniform sizes ensures even cooking.
Using low-sodium chicken broth allows you to better control the saltiness of the dish.
The optional cornstarch slurry is great for thickening the broth into a gravy-like sauce.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Feel free to swap herbs or add others such as sage or marjoram for different flavor profiles.

Keywords: chicken crockpot dinner, slow cooker chicken, easy weeknight meal, chicken and vegetables, crockpot recipes, comfort food