Slow Cooker Chicken And Vegetables
Easy Slow Cooker Chicken and Vegetables (my go-to lazy dinner). Cook time: 4 hours.
A simple, comforting dinner for busy days. This is one of those dinners I make when I really don’t have the energy to cook.
You just chop a few things, throw everything into the slow cooker, and forget about it. A few hours later you’ve got tender chicken, soft vegetables, and a nice light broth.
Nothing fancy — just a solid, comforting meal that works every time.
Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 h 15 min
Servings: 4
Calories: ~350 kcal per serving
Why I keep coming back to it
— Minimal effort, almost no active cooking
— Everything cooks in one pot
— Feels like a proper meal, not just “something quick”
— Easy enough even if you don’t cook often
— Cleanup is basically nothing
Ingredients
- 1.5 lb (700 g) boneless chicken thighs
- 4 carrots, sliced
- 3 potatoes, cut into chunks
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper
How I make it
- First, I prep everything — peel and chop the vegetables, nothing too precise, just roughly even pieces so they cook the same.
- I pat the chicken dry and season it with salt, pepper, thyme, and rosemary.
- If I have time, I quickly brown the chicken in a pan with a bit of olive oil. Just пару минут с каждой стороны. It’s optional, but it really adds more flavor.
- Then everything goes into the slow cooker.
- I put the vegetables on the bottom, add the chicken on top, and pour in the broth. I don’t mix it — it cooks better this way.
- Set it to LOW and let it cook for about 4 hours.
- By the end, the chicken is really tender and the veggies are soft.
- You can serve the chicken whole or shred it — I do both depending on mood.
A few things I learned
— Browning the chicken is worth it if you have time
— Try to cut veggies evenly so nothing stays hard
— Don’t open the lid every 10 minutes (it реально сбивает процесс)
— If the broth feels too thin, you can thicken it at the end
If you want to change it
Chicken breast works too, but cooks faster (around 3 hours).
Sweet potatoes give a slightly sweeter taste.
Mushrooms are great if you like deeper flavor.
Bone-in chicken = more flavor, just remove bones later.
Storage
I usually keep leftovers in the fridge for up to 3 days. Freezing works well too — just cool everything first. When reheating, I sometimes add a bit of broth so it’s not dry.
Quick answers
Can I use frozen chicken?
Yes, but it needs more time. Just make sure it cooks through completely.
HIGH or LOW setting?
LOW for about 4 hours is the safest. HIGH works faster but check earlier.
How do I make the sauce thicker?
Mix a bit of cornstarch with water and stir it in near the end.
Can I add more vegetables?
Definitely. Zucchini or peppers work well — just add them later so they don’t get too soft.
Is it gluten-free?
Yes, just check your broth.
How do you like your potatoes? If you’re serving a saucy main, our creamy mashed potatoes are perfect for soaking up every drop. For a bit of crunch, you can’t go wrong with roasted potatoes with garlic or a hearty potato and vegetable bake. And for the ultimate convenience, just toss some spuds in the machine for easy Air Fryer potatoes.
