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Slow Cooker Chicken with Potatoes and Carrots

A comforting, easy-to-prepare crockpot meal featuring chicken, potatoes, and carrots, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts (or 6 bone-in chicken thighs for extra flavor) Bone-in chicken provides deeper flavor.
  • 1.5 pounds baby potatoes, halved if large Use baby potatoes for even cooking.
  • 1 pound carrots, peeled and cut into chunks Cut carrots to similar sizes for even cooking.
  • 1 cup low-sodium chicken broth Keep broth low-sodium for better control of salt.
  • 1 medium onion, sliced Place the onion on top of vegetables.

Method
 

Preparation
  1. Place the potatoes and carrots in the bottom of a 6-quart slow cooker.
  2. Scatter the sliced onion over the top.
  3. Season the chicken lightly with salt and pepper and lay the pieces on top of the vegetables.
  4. Pour the chicken broth over everything.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and vegetables are tender.
  2. Optional: Remove the chicken, shred with two forks, return to the pot and stir to coat with juices before serving.

Notes

Serve with a simple green salad or steamed frozen peas. Leftovers are good for sandwiches, wraps, or a quick lunch over rice. Store in airtight containers within two hours of cooking.