Chicken Crockpot Dinner for Busy Weeknights Recipe
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.
- 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
