Crockpot Chicken and Vegetables with Gravy

Intro

This is the kind of dinner that makes me want to grab a biscuit and get every last bit of gravy off my plate. Tender chicken, little yellow potatoes, carrots, and green beans cook together in the crockpot, then the buttery cooking juices turn into a rich gravy right at the end.

I served ours over white rice with hot buttered biscuits on the side, and it was amazing. The chicken came out incredibly tender—I barely had to break it apart. You can leave it in big pieces, cut it into chunks, or shred it and mix it back into the gravy. There’s no wrong way to serve it.

This recipe is very similar to my Chicken Pot Roast, but different enough that it deserves its own post on my site! You should also check out my Mississippi Chicken Pot Roast !

And here are a few others to check out too!

Mississippi Meatballs in the Crockpot!

Smothered Chicken in the Crockpot

The Best Crockpot Lasagna

Smothered Pork Chops in the Crockpot

Why You’ll Love This Recipe

• Chicken and vegetables cook together in one crockpot.
• Use your favorite chicken seasoning and adjust the seasonings to your taste.
• Searing adds extra flavor, but it’s completely optional.
• The gravy comes together with a simple cornstarch slurry.
• It makes six generous servings when served over rice.

Ingredients You’ll Need

• Boneless skinless chicken breasts – Two large breasts, about 1¼–1½ pounds total, sliced horizontally in half to make four thinner pieces. (thighs will also work just fine)
• Chicken seasoning – Use your favorite blend and season both sides well. I used Fire & Smoke Society Chicka Licka seasoning.
• Paprika and black pepper – Add these to the chicken along with your seasoning blend.
• Oil – About 1 tablespoon for searing. Omit it if you skip that step.
• Baby yellow potatoes – You’ll need 1½ pounds. I left my little potatoes whole.
• Baby carrots – An 8-ounce portion adds sweetness and makes prep easy.
• Yellow onion – Half an onion, sliced into small wedges.
• Roasted garlic seasoning – For the potatoes, carrots, and onion. I used Fire & Smoke Society’s roasted garlic blend.
• Fresh green beans – One pound, with the ends trimmed.
• Mrs. Dash Garlic & Herb seasoning – For seasoning the green beans. (Again, use your favorite blend of seasoning)
• Butter – Four tablespoons, sliced and placed over the green beans.
• Chicken broth – Just ½ cup, poured around the edges. The chicken and vegetables release more liquid as they cook.
• Cornstarch and cold water – Two tablespoons of each, mixed together to thicken the cooking liquid into gravy.

How to Make Crockpot Chicken and Vegetables with Gravy

Slice the chicken breasts horizontally in half to make four thinner pieces. Season both sides well with your favorite chicken seasoning, paprika, and black pepper.

If your slow cooker has a sear function, heat about 1 tablespoon of oil and sear the chicken on both sides until nicely browned. Remove the chicken and set it aside. You’re just browning the outside at this point; the chicken will finish cooking in the crockpot.

If your crockpot doesn’t have a sear function, you can do this in a skillet on the stove. You can also skip the searing step and add the seasoned raw chicken when layering the ingredients.

Add the whole baby yellow potatoes, baby carrots, and onion wedges to a 6-quart slow cooker. Season with roasted garlic seasoning to taste.

Place the chicken over the vegetables. Add the green beans on top of the chicken and season them with Mrs. Dash Garlic & Herb seasoning to taste.

Arrange the sliced butter over the green beans, then pour the chicken broth around the edges.

Cover and cook on low for about 5½ hours, until the potatoes and carrots are tender and the chicken is cooked through. Slow cookers vary, so start checking before the full cooking time is up. The chicken should reach 165°F (74°C) in the thickest part.

Remove the chicken and set it aside. Stir the cornstarch and cold water together until smooth, then gently stir the slurry into the hot cooking liquid and vegetables.

Keep the slow cooker on and leave the lid off. Mine thickened in about 1 minute. Stir gently so the tender vegetables stay intact. If yours takes longer, continue heating until the gravy thickens.

Leave the chicken in large pieces, gently break it apart, cut it into chunks, or shred it if you prefer. Return it to the crockpot and spoon the gravy over the top.

Serve over white rice with hot buttered biscuits on the side.

Tips for the Best Results

• Season each layer. The chicken, potatoes and carrots, and green beans each get their own seasoning. Taste the finished gravy and adjust if needed.
• Use small potatoes. Little baby potatoes can stay whole. Halve any larger ones so they cook more evenly.
• Cook on low and check for doneness. My chicken came out incredibly tender, but chicken breasts can dry out if overcooked. Use the cooking time as a guide. If the chicken is done before the potatoes, remove it and keep it covered while the vegetables finish, then return it at the end.
• Choose your green bean texture. Adding them at the beginning gives you soft green beans. If you prefer firmer beans, add them later in the cooking time and cook until they reach your preferred tenderness.
• Mix the slurry separately. Stir the cornstarch into cold water before adding it to the hot liquid to prevent lumps.
• Stir gently at the end. The vegetables will be tender, so use a light hand when mixing in the slurry and returning the chicken.

What to Serve With It

White rice is wonderful for soaking up the gravy, and hot buttered biscuits or cornbread are perfect on the side. With potatoes, carrots, and green beans already in the crockpot, you can also serve it as it is.

If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!

Crockpot Chicken and Vegetables with Gravy

Tender garlic and herb chicken with baby potatoes, carrots, and green beans in a rich, buttery gravy. Serve over rice with biscuits for a comforting dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Course Crockpot Meals, Dinner, Lunch

Cuisine American

Servings 6

Equipment

• 4-6 Quart Slow Cooker

Ingredients

  

• 1¼–1½ Boneless, Skinless Chicken Breasts or Thighs
• Favorite chicken seasoning to taste
• Paprika to taste
• Black pepper to taste
• 1 tablespoon oil optional, for searing
• 1½ pounds baby yellow potatoes whole
• 8 ounces baby carrots
• ½ yellow onion cut into small wedges
• Roasted garlic seasoning to taste
• 1 pound fresh green beans trimmed
• Mrs. Dash Garlic & Herb seasoning to taste
• 4 tablespoons butter sliced
• ½ cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

 

• Slice the chicken breasts horizontally in half to make four thinner pieces. Season both sides well with chicken seasoning, paprika, and black pepper.
• Optional: Heat the oil using your slow cooker’s sear function or in a skillet on the stove. Sear the chicken on both sides until nicely browned, then remove and set aside. It will finish cooking in the slow cooker.
• Add the potatoes, carrots, and onion to a 6-quart slow cooker. Season with roasted garlic seasoning to taste.
• Place the chicken over the vegetables. Top with the green beans and season with Mrs. Dash Garlic & Herb seasoning.
• Place the sliced butter over the green beans. Pour the chicken broth around the edges.
• Cover and cook on low for about 5½ hours, until the vegetables are tender and the chicken reaches 165°F (74°C). Begin checking earlier, since slow cookers vary.
• Remove the chicken. Mix the cornstarch and cold water until smooth, then gently stir into the hot cooking liquid and vegetables. Keep the slow cooker on with the lid off until the gravy thickens, about 1 minute in my slow cooker.
• Leave the chicken in large pieces, break or cut it into chunks, or shred it. Return to the crockpot and spoon the gravy over the top. Serve over rice with biscuits if desired.

Notes

Notes

• Searing is optional; omit the oil if skipping this step.
• I used Fire & Smoke Society Chicka Licka seasoning on the chicken and its roasted garlic blend on the potatoes, carrots, and onion.
• Use small baby potatoes; halve larger potatoes.
• Chicken breasts can dry out if overcooked. If the chicken finishes before the vegetables, remove it and keep covered while the vegetables finish cooking.
• Green beans added at the beginning will be soft.
• Prep and total times are estimates; the tested slow cooking time was approximately 5½ hours on low.

Estimated Nutrition

Per serving, based on six servings and 1½ pounds of chicken:

• Calories: approximately 300
• Carbohydrates: approximately 33 g
• Protein: approximately 28 g
• Fat: approximately 10 g

Nutrition is an estimate and will vary depending on ingredients, brands, and portion sizes. Rice and biscuits are not included.

Keyword chicken potatoes carrots and green beans, crockpot chicken and vegetables, crockpot chicken with gravy, easy crockpot dinner

Frequently Asked Questions

Do I have to sear the chicken?

No. Searing adds browned flavor and color, but this step is optional. If you skip it, omit the oil and place the well-seasoned raw chicken over the potatoes, carrots, and onion.

Can I use a different chicken seasoning?

Absolutely. Use a chicken seasoning you enjoy, then add paprika and black pepper to taste. If your blend already contains plenty of pepper or salt, adjust accordingly.

Will the chicken breasts dry out?

Mine came out incredibly tender using the method and cooking time above. The best way to avoid dry chicken is to cook on low and check for doneness instead of continuing to cook it once it’s ready. Every slow cooker cooks a little differently.

Can I shred the chicken?

Yes. Leave it in larger pieces, cut it into chunks, or shred it. Return it to the crockpot after thickening the gravy.