Growing up, my mom’s go-to dinner was always some variation of chicken and potatoes in the oven. She’d get home from work, pop it in, and we’d wait an hour before eating. I followed her lead when I first started cooking for my own family, until one particularly busy day when I decided to try my crockpot instead.
Turns out, letting the slow cooker do all the work isn’t just easier – it actually makes the chicken more tender than oven-baking ever did. Now when life gets hectic (which is pretty much every day), I know I can toss everything in before heading out and come home to a dinner that practically made itself.
Why You’ll Love This Crockpot Chicken and Vegetables
- Dump-and-go convenience – This recipe is perfect for busy days – just add your ingredients to the crockpot in the morning, and dinner will be ready when you get home.
- No-fuss ingredients – Using pre-cut carrots, jarred gravy, and other ready-to-use ingredients means minimal prep work and less time in the kitchen.
- Complete meal in one pot – With protein, vegetables, and potatoes all cooking together, you won’t need to make any side dishes – it’s a balanced meal that cooks all at once.
- Family-friendly comfort food – The combination of tender chicken, soft vegetables, and rich gravy makes this a meal that both kids and adults will happily dig into.
- Great for leftovers – This recipe makes enough to feed a family and tastes even better the next day, making it perfect for meal prep or busy weeknight dinners.
What Kind of Chicken Thighs Should I Use?
For this crockpot recipe, boneless, skinless chicken thighs are the way to go since they stay tender and juicy during the long cooking process. While you could substitute chicken breasts, thighs are actually the better choice here because they have a bit more fat that helps them stay moist during slow cooking. Regular or organic chicken thighs will both work great – just make sure they’re fresh and trimmed of any excess fat before adding them to your crockpot. If you’re buying from the grocery store and only find frozen chicken thighs, that’s totally fine too – just thaw them completely in the refrigerator before using them in the recipe.
Options for Substitutions
This easy crockpot meal is pretty adaptable – here are some simple swaps you can try:
- Chicken thighs: While chicken thighs are perfect because they stay juicy in the slow cooker, you can use chicken breasts if you prefer. Just check them a bit earlier as they cook faster and can dry out more easily.
- Baby carrots: Regular carrots cut into chunks work just fine – you’ll need about 4-5 medium carrots to equal 2 cups of baby carrots.
- Small potatoes: Any potato variety works here – russet, red, or Yukon gold. Just cut them into similar-sized pieces so they cook evenly.
- Whole baby onions: If you can’t find jarred or frozen pearl onions, simply dice a medium regular onion into chunks. It’ll give you the same flavor profile.
- Jarred chicken gravy: No jarred gravy? Mix 2 cans of cream of chicken soup with 1 cup of chicken broth, or use 2 packets of chicken gravy mix prepared according to package directions.
- Frozen peas: You can swap these for frozen corn, green beans, or mixed vegetables. If using frozen instead of thawed, add them during the last 30 minutes of cooking.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot chicken and vegetables is overcrowding your slow cooker, which can lead to uneven cooking – make sure to keep ingredients to no more than 2/3 of your crockpot’s capacity.
Adding the peas too early is another common error that can turn them mushy and gray – instead, stir them in during the last 30 minutes of cooking to maintain their bright color and tender-crisp texture.
For the best flavor development, avoid the temptation to lift the lid and stir frequently, as each peek can add 15-20 minutes to your cooking time and release valuable heat and moisture.
When cutting your potatoes, try to keep the pieces uniform in size (about 1 inch) to ensure they cook evenly, and place them along with the carrots at the bottom of the pot since root vegetables take longer to cook than chicken.
What to Serve With Crockpot Chicken and Vegetables?
Since this hearty crockpot meal already includes meat, potatoes, and veggies, you really just need a few simple sides to round out the meal. A basket of warm dinner rolls or crusty French bread is perfect for soaking up all that tasty gravy. For a fresh element, try a simple green salad with a light vinaigrette dressing, or some quick-pickled cucumbers for a tangy contrast. If you’re feeding a bigger crowd, you could also add a side of fluffy white rice or buttered egg noodles to help stretch the meal and soak up more of that delicious gravy.
Storage Instructions
Keep Fresh: This cozy crockpot meal stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! It’s perfect for making on Sunday and enjoying throughout the week.
Freeze: Got leftovers? This dish freezes really well for up to 3 months. Just put it in a freezer-safe container or bag, making sure to leave a little space at the top since liquids expand when frozen. The vegetables might be a bit softer after freezing, but the taste will still be great!
Reheat: When you’re ready to eat, warm it up in the microwave in short intervals, stirring occasionally. Or pop it in a pot on the stove over medium-low heat, adding a splash of broth if needed to keep things moist. If frozen, thaw overnight in the fridge before reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 255-320 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 50-60 g
- Carbohydrates: 150-170 g
Ingredients
- 6 boneless/skinless chicken thighs (cleaned)
- 2 cups ready to eat baby cut carrots
- 4 cups small potatoes (cut into 1 inch pieces)
- 1 jar aunt nellies whole baby onions or 1 cup frozen small onions
- 2 12oz jars chicken gravy
- 1 1/2 cups frozen sweet peas (thawed)
- 1/2 tsp salt
- 1/4 tsp black pepper
Step 1: Prepare the Slow Cooker and Vegetables
Begin by spraying a 3-4 quart slow cooker with cooking spray to prevent sticking.
Next, prepare 4 cups of small yellow baby potatoes by cutting larger ones into fourths and smaller ones into halves.
Be sure to wash and dry the potatoes thoroughly.
Add 2 cups of ready-to-eat baby cut carrots to the slow cooker, followed by distributing the prepared potatoes evenly.
Finally, add a jar of whole baby onions or 1 cup of frozen small onions to the slow cooker.
Step 2: Add the Chicken and Seasonings
Place 6 cleaned, boneless, and skinless chicken thighs on top of the bed of vegetables in the slow cooker.
Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the chicken to season it well.
Step 3: Add Gravy and Begin Cooking
Pour 2 jars (12 ounces each) of chicken gravy over the chicken, ensuring that it is evenly distributed across the vegetables and chicken.
Cover the slow cooker with the lid and set it to cook on high for 4 hours or low for 8-10 hours.
Occasionally stir the mixture to ensure even cooking, if needed.
Step 4: Add Peas and Finish Cooking
After the initial cooking time has passed, stir in 1 1/2 cups of thawed frozen sweet peas.
Cover the slow cooker again and cook for an additional 30 to 45 minutes on high until the peas are tender and everything is well cooked.
Step 5: Serve Your Crockpot Chicken and Vegetables
Once the peas are tender and the dish is fully cooked, it’s time to serve.
Scoop out portions of the chicken and vegetables along with the savory gravy, and enjoy your flavorful crockpot chicken and vegetable meal.