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Dump-and-Go Crockpot Chicken and Vegetables - Easy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium potatoes (Yukon gold or red), cut into 1.5-inch chunks
  • 1 large yellow onion, sliced
  • 2 cups green beans, trimmed (fresh or frozen)
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika (sweet or smoked)
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2 tablespoons chopped fresh parsley (optional, for serving)

Method
 

  1. Prep the crockpot: Lightly grease the insert with a little olive oil or spray to help prevent sticking and make cleanup easier.
  2. Layer the vegetables: Add the carrots, potatoes, onion, and green beans to the bottom. This keeps the chicken elevated and lets the veggies soak up flavor.
  3. Season the chicken: In a small bowl, mix salt, pepper, thyme, rosemary, and paprika. Pat the chicken dry, drizzle with olive oil, and rub the spice mix all over.
  4. Add everything to the pot: Nestle the seasoned chicken on top of the vegetables. Sprinkle the minced garlic over everything and pour in the chicken broth.
  5. Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours. Chicken is done when it’s tender and reaches 165°F in the thickest part.
  6. Finish with brightness: Stir in the lemon juice, if using. Taste and adjust salt and pepper.
  7. Serve: Spoon chicken and vegetables into bowls with some of the cooking juices. Garnish with parsley. It’s great with rice, mashed potatoes, quinoa, or crusty bread.