This Crock Pot Chicken and Vegetables is the kind of effortless weeknight dinner everyone needs, with simple ingredients and big flavour. Everything cooks together in one pot, giving you tender chicken and perfectly seasoned veggies with almost no prep.
I make this healthy Crock Pot chicken and vegetables during the busiest weeks because it's reliable, wholesome, and always turns out delicious. The maple-Dijon sauce soaks into the chicken and vegetables as they cook, giving every bite a little sweetness and tang. With lean chicken, fresh veggies, and a flavour-packed sauce, it's the kind of set-and-forget dinner you'll want to make on repeat.
If you love easy all-in-one chicken dinners, you'll also enjoy my Crock Pot chicken broccoli and rice and Crock Pot chicken pot pie.
Why You'll Love This Recipe
- Hands-Off Cooking: Let the crock pot do all the work while the sauce infuses the chicken and veggies with flavour.
- Wholesome Ingredients: Lean chicken and fresh vegetables make this Crock Pot chicken with vegetables a nourishing, feel-good meal you can rely on.
- Family Friendly: Mild flavours and tender textures make this chicken and vegetables in the Crock Pot a dinner everyone at the table will enjoy. For another family favourite, check out my Crock Pot chicken tacos.
- Perfect for Busy Days: Prep takes minutes, making it ideal for workdays, school nights, or when you just need an easy win.
Ingredients
- Chicken Breast: Boneless, skinless chicken breast keeps this dish lean and tender. Cut it into evenly sized pieces so everything cooks at the same rate.
- Sweet Potato: Adds natural sweetness and becomes perfectly soft in the Crock Pot. Choose firm, bright orange sweet potatoes with no soft spots. If you love sweet potatoes, check out my easy Crock Pot sweet potatoes recipe.
- Green Beans and Carrots: These veggies hold up well in the crock pot and add natural sweetness to the dish. Trim the beans and cut the carrots into similar-sized pieces so they cook evenly.
- Honey: A little honey balances the mustard and vinegar without making the dish too sweet. Use pure maple syrup for the best flavour.
- Dijon Mustard: Adds tang and depth to the sauce. Any smooth Dijon works and blends easily with the other ingredients.
- Seasonings: Garlic, paprika, black pepper, thyme, and salt work together to build a savoury, well-rounded base.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Root Veggie Mix: Add parsnips, turnips, or butternut squash along with the sweet potatoes for more hearty veggies.
- Spicy Kick: Add red pepper flakes or a splash of hot sauce to give the dish some heat.
- Teriyaki-Style: Swap the maple-Dijon sauce for a simple teriyaki sauce with soy or tamari, garlic, and ginger for an Asian-inspired twist. For more flavorful teriyaki recipes, don't miss my slow cooker teriyaki beef.
- Swap the Chicken: Use boneless skinless thighs instead of breasts for extra juiciness. You can also bulk up the veggies, adding zucchini, bell peppers, or broccoli for variety.
How to Make Chicken and Vegetables in the Crock Pot
This Crock Pot chicken and vegetables recipe is simple and hands-off, making it perfect for busy weeknights. Just prep a few ingredients, toss them in the crock pot, and let the flavours come together.
- Step 1: Prepare the Ingredients. Cut the chicken into bite-sized pieces and chop the vegetables so everything cooks evenly.
- Step 2: Mix the Sauce. Whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and seasonings until smooth.
- Step 3: Combine in the Crock Pot. Place the chicken and vegetables in the crock pot and pour the sauce over the top, tossing gently to coat everything.
- Step 4: Cook Until Tender. Cover and cook on high for 2½ to 3½ hours or on low for 4 to 5 hours, until the chicken is cooked through and the vegetables are fork-tender. Enjoy with a simple salad or some slow cooker rice.
Expert Tips
- Prep Ingredients Evenly: Cut the chicken and vegetables into similar-sized pieces so everything cooks at the same rate and nothing turns mushy.
- Layer Carefully: Place denser vegetables, such as sweet potatoes and carrots, on the bottom, and lighter vegetables, such as green beans, on top to ensure even cooking.
- Use Fresh Vegetables: Fresh, firm vegetables hold up better in the crock pot than frozen ones, preventing a watery or mushy texture.
- Check for Doneness: Start checking the chicken and vegetables 30 minutes before the minimum cook time to avoid overcooking.
- Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently to avoid drying out the chicken.
Serving Suggestions
- Serve this Crock Pot chicken and vegetables for a weeknight dinner alongside slow cooked baked potatoes and fresh focaccia bread in the slow cooker for a complete meal.
- For potlucks or parties, bring it as a hearty main and complement it with easy sides like Crock Pot garlic mashed potatoes.
Recipe FAQs
Yes, you can, but frozen vegetables may release extra water, which can make the sauce thinner and the veggies softer. If you decide to use them, add them in the last hour of cooking to prevent them from becoming mushy.
Cut the chicken into uniform pieces and avoid lifting the lid while cooking. Cooking at low rather than high can also help keep the chicken juicy.
The best way is to reheat gently on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave leftovers in a covered dish for 2-3 minutes, stirring halfway, to prevent the chicken from drying out.
More Delicious Crock Pot Chicken Recipes
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Crock Pot Chicken and Vegetables
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breast cut into 1-inch pieces
- 1 pound fresh green beans washed and trimmed
- 1 medium sweet potatoes peeled and cut into 1-inch pieces
- 1 medium red onion chopped
- 3 medium carrots peeled and cut into thin coins
- ½ cup olive oil
- ⅓ cup honey
- 3 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 3 teaspoons garlic minced
- 2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Instructions
- Add sweet potatoes, carrots, chicken, green beans, and red onion to the slow cooker.
- In a bowl, add olive oil, maple syrup, dijon mustard, apple cider vinegar, garlic, black pepper, paprika, thyme, and salt. Whisk until well combined and pour over the chicken and vegetables.
- Cook on high for 2½-3½ hours or low for 4-5 hours, stirring halfway through, until the vegetables are fork-tender.
- Toss in the sauce before serving and enjoy!
Notes
- Cut chicken and vegetables into similar-sized pieces for even cooking.
- Layer denser vegetables like sweet potatoes on the bottom and lighter ones on top.
- Whisk the sauce well to coat all ingredients evenly.
- Check for doneness 30 minutes before the minimum cook time to avoid overcooking.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
My go to when I want something light, yummy and easy to make.