Chicken Crockpot Dinner for Busy Weeknights Recipe
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.
- 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
