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Crockpot Garlic Herb Chicken & Veggies

A comforting one-pot dish that combines tender chicken and vibrant vegetables in a flavorful garlic and herb sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless and skinless chicken breasts
  • 1 lb baby carrots fresh
  • 1 lb Yukon Gold potatoes cut into wedges
  • 1/2 cup butter salted, melted
  • 3 tbsp garlic minced
  • 1 tsp thyme dried
  • 1 tsp parsley dried
  • 1 tsp salt kosher or table
  • 1/4 tsp black pepper freshly ground
  • 1/2 cup chicken broth optional, for extra flavor

Method
 

Preparation
  1. Begin by placing the 2 lbs of boneless, skinless chicken breasts at the bottom of your crockpot.
  2. Toss in 1 lb of fresh baby carrots and 1 lb of Yukon Gold potato wedges on top of the chicken.
  3. In a bowl, combine ½ cup of melted salted butter, 3 tbsp of minced garlic, 1 tsp each of dried thyme, dried parsley, 1 tsp salt, and ¼ tsp black pepper. Stir until it’s a fragrant blend.
  4. Pour the garlic herb mixture evenly over the chicken and veggies.
  5. If you like, pour ½ cup of chicken broth around the edges of the crockpot.
  6. Secure the lid on your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.

Notes

For best results, chop your veggies the night before. Experiment with different herbs or add extra veggies like bell peppers or zucchini.