This is a year-round favorite, but I especially like to use the Crock-Pot during the busy fall months so I can set it and forget it. The great part about this dump-and-go slow cooker recipe is your veggie sides cook right alongside your chicken.
Cooking for a family, everyone has a different favorite vegetable. With three veggies, this slow cooker meal will have something for everyone. Enjoy a little bit of everything or just pick the parts you like.
This blend of seasoning was based on The Salty Marshmallow’s Crispy Baked Chicken Thighs.
Ingredients
This Crock-Pot chicken and veggies recipe calls for a few core ingredients and a blend of seasonings you probably already have in your spice cabinet.
- chicken thighs, bone-in, skin-on
- red potatoes, cubed
- baby carrots
- green beans, trimmed
- Italian seasoning
- salt
- onion powder
- paprika
- ground black pepper
- chicken broth
- freshly-squeezed lemon juice
- fresh parsley (optional)
See the recipe card for quantities.
Instructions
Add the chicken thighs, diced red potatoes, baby carrots, and green beans to the slow cooker, keeping the green beans elevated.
In a small bowl, combine the seasonings, chicken broth, and lemon juice. Pour evenly over the chicken and veggies.
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Seasonings, chicken broth, and lemon juice -
Pour evenly over chicken and veggies
Cook, covered, on LOW for 6-8 hours or HIGH for 4 hours. Chicken should be cooked to a minimum internal temperature of 165°F.
Before serving, garnish your slow cooker chicken and veggies with fresh parsley (optional).
Alternate Vegetables
If red potatoes, green beans, and baby carrots are not your favorite veggies, the following vegetables are good substitutes that will work with this cook time.
- Yukon gold potatoes
- Sweet potatoes
- Broccoli (add in the last 30 minutes)
- Asparagus (add in the last 30 minutes)
Equipment
For this recipe, you will need a slow cooker. I use a 6-quart Crock-Pot. I recommend using slow cooker liners to make cleaning easier.
Top recipe tips
- Line your Crock-Pot with a slow cooker liner for easy cleanup.
- I recommend sticking with the bone in, skin on chicken thighs rather than substituting with boneless skinless chicken breasts or thighs which have a tendency to fall apart when slow cooked.
- The green beans in this recipe are not too soft, but if you prefer very firm, very crisp green beans, wait to add the green beans until the last 60 minutes of cooking. Keep them out of the cooking liquid if possible.
Got 10 More Minutes?
Take this base recipe to the next level:
- You can sear the raw chicken thighs in a pan on medium heat in olive oil or butter if desired prior to placing in the slow cooker. According to The Kitchn, this deepends the flavor of the meat.
- At the end, you can make a cornstarch slurry and cook it with the liquid in the slow cooker for a lemon/broth sauce.
Slow Cooker Chicken Thighs and Vegetables with Herbs
Ingredients
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- 2 lb chicken thighs, bone-in, skin-on (about 4 thighs)
- ¾ lb red potatoes cubed
- ½ lb baby carrots
- ½ lb green beans trimmed
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ cup chicken broth
- 1 large lemon, juiced (about ¼ cup juice)
- 1 tablespoon fresh parsley (optional)
Instructions
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Add chicken thighs, diced red potatoes, baby carrots, and green beans to the slow cooker, keeping the green beans as elevated as possible.
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In a small bowl, combine the seasonings, chicken broth, and lemon juice. Pour evenly over the chicken and veggies.
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Cook, covered, on LOW for 6-8 hours or HIGH for 4 hours. Chicken should be cooked to a minimum internal temperature of 165°F.
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Before serving, garnish with fresh parsley (optional).