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.
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