Crock Pot Chicken and Vegetables

5 from 1 vote

Crock Pot Chicken and Vegetables

Make this Crock Pot Chicken and Vegetables for a simple, hands-off dinner. Tender chicken, sweet potatoes, green beans, and carrots cook together in a flavorful maple-Dijon sauce for an easy, satisfying meal.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Calories: 463kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker

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