Slow Cooker Chicken & Vegetable Dinner
This slow cooker chicken and vegetable dinner is the perfect one-dish, one-pot meal. No fuss and no mess - just an easy dinner that's full of flavor.
Servings: 6 servings
Calories: 518kcal
Equipment
- Slow Cooker
- Pressure Cooker optional
- Dutch oven optional
Ingredients
- 3 slices bacon, chopped
- 1 onion, diced
- 4 medium carrots, cut into 1-2 inch pieces
- 2 cups cut green beans, fresh or frozen
- 4 medium potatoes, quartered (small ones halved)*
- 8 chicken thighs or drumsticks, bone in**
- optional chicken seasoning: all purpose spice rub OR 2 teaspoons paprika, 1/2 teaspoon salt and pepper, 1/4 teaspoon garlic and onion powder
- 1 ¼ cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup cold water
- 2 tablespoons cornstarch or potato starch***
Instructions
- Cook chopped bacon pieces until crisp and then remove to a plate.
- Cook chopped onions in the bacon drippings - or use olive oil if not using bacon. Lightly cook just for a couple minutes.
- While the onions are sautéing, add the carrots and green beans to the slow cooker, and then scrape the sautéed onions over them.
- Season skinned chicken with spice rub (or salt and pepper) and brown it in the remaining drippings on both sides for a few minutes each side.
- Transfer the chicken to the crockpot and layer the potatoes over the chicken.
- Mix together the chicken broth and spices and pour over the layers in the cooker.
- Cover and cook on high for 4 hours or low for 7 to 8 hours.
- Transfer chicken and vegetables to a platter and cover with foil to keep warm.
- Combine the cold water and cornstarch/potato starch until smooth and add to the drippings in the cooker, cooking on high for 15 minutes (or transfer all to a small saucepan for a couple minutes for thicker gravy in less time).
- Pour some of the gravy/au jus over the chicken and vegetables, sprinkle with the reserved bacon and pass more gravy with the platter.
Notes
*You can use sweet potatoes, peeled and cut into large pieces. If you'd like them firmer, add them after the first hour of cooking.
**To use boneless, skinless thighs: cook on low for 5-6 hours or high for 2-1/2 to 3 hours or until vegetables are done.
***You can also use arrowroot powder, though you'll need to increase the amount to 3 to 4 tablespoons.
HOW TO COOK IN A DUTCH OVEN: Make the slow cooker recipe just as it is written, but put the ingredients in a Dutch oven instead of the slow cooker. Bake at 350 degrees for for an 1 to 1-1/2 hours.
HOW TO COOK IN AN INSTANT POT: Turn 6-quart Instant Pot on sauté mode to high. Cook the bacon until crisp and remove (or use olive oil).
-Season chicken with salt and pepper or spice rub and brown the chicken in the IP on both sides, a few minutes each side.
-Set the chicken aside and sauté the onions a bit before adding the broth, scraping up any brown bits from the bottom to avoid the burn notice.
-Layer carrots and potatoes over onions and then add the browned chicken on top.
-Set IP to high pressure and cook for 10 minutes for bone-in chicken (6 minutes for boneless) and quickly release the steam. Remove the lid, add the green beans, and secure the lid again.
-Set the cooking time for 1 minute at high pressure. The Instant Pot will come to pressure again, and end the cooking cycle. Quickly release the steam and remove the lid.
-Continue like slow cooker recipe, removing food to a platter and making au jus in the pot using the sauté setting - switch off once it's thickened some.
-Season chicken with salt and pepper or spice rub and brown the chicken in the IP on both sides, a few minutes each side.
-Set the chicken aside and sauté the onions a bit before adding the broth, scraping up any brown bits from the bottom to avoid the burn notice.
-Layer carrots and potatoes over onions and then add the browned chicken on top.
-Set IP to high pressure and cook for 10 minutes for bone-in chicken (6 minutes for boneless) and quickly release the steam. Remove the lid, add the green beans, and secure the lid again.
-Set the cooking time for 1 minute at high pressure. The Instant Pot will come to pressure again, and end the cooking cycle. Quickly release the steam and remove the lid.
-Continue like slow cooker recipe, removing food to a platter and making au jus in the pot using the sauté setting - switch off once it's thickened some.
Nutrition
Calories: 518kcal | Carbohydrates: 12g | Protein: 34g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 628mg | Potassium: 668mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7211IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg
