Who doesn’t love a one pot meal? You can make chicken breasts, carrots, potatoes, and green beans all in one pot using your Ninja Foodi Possible Cooker Pro or your Crockpot. I’ll show you how to make juicy chicken breasts and perfectly cooked veggies all at the same time.
For this recipe I made boneless skinless chicken breasts along with red potatoes, carrots, and green beans. This meal is almost a “set it and forget it” meal. The green beans don’t take quite as long to cook as the other veggies so they need to be added in closer to the end of the cooking time.
This recipe was made using the Ninja® Foodi® PossibleCooker™ PRO. Any slow cooker can be used for this recipe.
Boneless skinless chicken breasts cook up nicely when they are slow cooked. They turn out tender and juicy with great flavor. Based on how long you cook the chicken breasts, they can be sliceable or shreddable. For this recipe I wanted the chicken to stay together and be sliceable so I didn’t cook it quite as long as I would have if I were looking for the chicken to be shreddable.
While I used carrots, red potatoes and green beans, you can modify the vegetables that you use based on your own preference. Just be sure to add the vegetables that take longer to cook earlier in the cooking process and the vegetables that cook rather quickly closer to the end of the cook time. Vegetables like carrots, parsnips, sweet potatoes, turnips, and potatoes take longer to cook and should be added earlier than vegetables like green beans, broccoli, peas, cauliflower, and squash.
One of the things I love about this recipe is that it also makes gravy! If you’re making this recipe in the Ninja Foodi Possible Cooker Pro, there’s no need to get out any pots and pans or dirty any additional dishes. You can make the gravy right in the cooking pot. Just remove the chicken and veggies, add the corn starch slurry and stir until the juices have thickened into a super flavorful gravy. If you are using a Crockpot, you’ll need to combine the juices with the corn starch slurry in a saucepan and cook over medium heat for a few minutes until thickened.
Tips for making Slow cooker Chicken and Veggies:
Boneless skinless chicken breasts were used for this recipe, but if you prefer, you can use boneless skinless chicken thighs, however the cooking time will need to be adjusted. Use an instant read thermometer to make sure that the chicken does not overcook or undercook. The USDA recommends that poultry be cooked to 165 degrees Fahrenheit.
If you don’t like red potatoes, or don’t have them on hand, you can use Yukon gold potatoes, russet potatoes, or sweet potatoes. You can even use fingerling or petite potatoes, but based on their size, they may need to be added later in the cooking time as smaller potatoes cook faster than larger potatoes.
Leftover chicken and veggies can be stored in an airtight container in the refrigerator for about 3 or 4 days. When you are ready to eat the leftovers, remove from the refrigerator and microwave until warm. You can also reheat in the oven. However, the chicken is more likely to dry out when reheated in the oven, so you may want to put the chicken in a baking dish with a little water or chicken broth and cover with foil to reheat.
Yes, you can cook raw chicken and vegetables in a slow cooker or crock pot at the same time. Just make sure that the internal temperature of the chicken reaches 165 degrees Fahrenheit before serving.
The time to cook chicken and veggies in a slow cooker will vary based on the cut of chicken that you are using and whether you are cooking on slow cook low or slow cook high. Generally, boneless skinless chicken breasts take about 1½-2 hours on slow cook high and about double that time on slow cook low.
Ingredient substitutions for Ninja Foodi Possible Cooker Pro Chicken and Veggies:
The full ingredient list is found at the bottom of the post in the recipe card.
Boneless Skinless Chicken Breasts- The cook time will vary if you use a different cut of chicken. Smaller pieces of chicken breasts like tenders can be used but they will cook much quicker than the breasts. You can use bone in chicken breasts but they will take a bit longer to cook. Whatever type of chicken you use, be sure to keep an eye on the temperature of it. Use an instant read internal thermometer to check the temperature of the chicken. The chicken will be done cooking when it has reached 165 degrees Fahrenheit.
Garlic (Minced)- I like to use the minced garlic that you can buy in the produced department. Fresh, jarred, or even frozen garlic can be used.
Garlic Powder-If you don’t have garlic powder, add in a little extra minced garlic.
Onion Powder– If you don’t have onion powder, you can add in a small amount of diced onion. You want to add flavor with the onion, not texture to the meal.
Salt– Modify the amount salt based on your dietary preferences.
Pepper– Freshly ground black pepper
Rosemary (Dried or fresh)- It’s always best to use fresh herbs when available, but dried will work with this recipe too.
Chicken Broth (or 3 cups water and 3 teaspoons of chicken Better Than Bouillon. )
Red Potatoes (Washed and quartered)- Russet, Yukon gold, sweet potatoes, or fingerling potatoes can be substituted for the red potatoes.
Green Beans (Washed and trimmed)- I prefer to use fresh green beans but frozen can be used. I would not recommend using canned green beans as they are already cooked and will get mushy very fast.
Carrots (Peeled, trimmed and cut into 3 inch pieces)- Full size carrots or baby carrots can be used. Parsnips are a great substitute for carrots.
Butter (Salted)- No substitute- if desired you can omit the butter.
Corn Starch Slurry– Water and corn starch
Directions for Ninja Foodi Possible Cooker Pro or Crockpot Chicken and Veggies:
Using the Ninja Foodi Possible Cooker Pro:
- Turn the Ninja Foodi Possible Pot Pro on SLOW COOK HI for 3 hours. You won’t need the entire 3 hours of cook time, but the slow cook function does not go any lower than 3 hours.
- Place the boneless skinless chicken breasts into the pot.
- Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
- Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
- Pour in the chicken broth.
- Place a tablespoon of butter on top of each chicken breast.
- Slow cook on HI for 1½ hours or on LOW for 3 hours or until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
- Add the green beans to the pot and slow cook on Hi for an additional 15-20 minutes or until green beans are tender.
- Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot. Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the pot and whisk until the corn starch is completely dissolved. Continue to cook for 5 minutes or until gravy has thickened.
- Serve and enjoy!
Using a Crockpot:
- Place the boneless skinless chicken breasts into the pot.
- Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
- Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
- Pour in the chicken broth.
- Place a tablespoon of butter on top of each chicken breast.
- Slow cook on HI for 2 hours or LOW for 4 hours or until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
- Add the green beans to the pot and cook on for an additional 30 minutes or until green beans are tender.
- Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot.
- Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the a small sauce pan, cook over medium heat and whisk until the corn starch is completely dissolved. Continue to cook for about 5 minutes or until gravy has thickened.
- Serve and enjoy!
Pin Slow Cooker Chicken and Veggies: for later!
Recipe
Slow Cooker Chicken and Veggies
Rate this Recipe Print Recipe Pin RecipeEquipment
- 1 Slow Cooker I use the Ninja Possible Cooker Pro
Ingredients
- 1¾ Pounds (793 ⅘ g) Boneless Skinless Chicken Breasts
- 1 Tablespoon (1 Tablespoon) Garlic (Minced)
- ½ Teaspoon (½ Teaspoon) Garlic Powder
- ½ Teaspoon (½ Teaspoon) Onion Powder
- ½ Teaspoon (½ Teaspoon) Salt
- ½ Teaspoon (½ Teaspoon) Pepper
- ½ Tablespoon (½ Tablespoon) Rosemary (Dried or fresh)
- 12 Fluid Ounces (354 ⅞ ml) Chicken Broth (or 1½ cups water and 1½ teaspoons of chicken Better Than Bouillon. )
- 1 Pound (453 ⅗ g) Red Potatoes (Washed and quartered)
- ¾ Pound (340 ⅕ g) Green Beans (Washed and trimmed)
- ¾ Pound (340 ⅕ g) Carrots (Peeled, trimmed and cut into 3 inch pieces)
- 2 Tablespoons (2 Tablespoons) Butter (Salted)
Corn Starch Slurry
- 2 Tablespoons (2 Tablespoons) Corn Starch
- ¼ Cup (59 ⅐ ml) Water
Instructions
Using the Ninja Foodi Possible Cooker Pro:
- Turn the Ninja Foodi Possible Pot Pro on SLOW COOK HI for 3 hours. You won't need the entire 3 hours of cook time, but the slow cook function does not go any lower than 3 hours.
- Place the boneless skinless chicken breasts into the pot.
- Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
- Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
- Pour in the chicken broth.
- Place a tablespoon of butter on top of each chicken breast.
- Slow cook on HI for 1½ hours or on LOW for 3 hours or until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
- Add the green beans to the pot and slow cook on Hi for an additional 15-20 minutes or until green beans are tender.
- Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot. Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the pot and whisk until the corn starch is completely dissolved. Continue to cook for 5 minutes or until gravy has thickened.
- Serve and enjoy!
Using a Crockpot:
- Place the boneless skinless chicken breasts into the pot.
- Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
- Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
- Pour in the chicken broth.
- Place a tablespoon of butter on top of each chicken breast.
- Slow cook on HI for 2 hours or LOW for 4 hours or until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
- Add the green beans to the pot and cook on for an additional 30 minutes or until green beans are tender.
- Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot.
- Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the a small sauce pan, cook over medium heat and whisk until the corn starch is completely dissolved. Continue to cook for about 5 minutes or until gravy has thickened.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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Charlene Peel says
Should I use just water and cornstarch to make the gravy or should I include some of the liquid from the crockpot? If I use just water, it won’t be a very flavourful gravy!
Lauren Cardona says
I would use the liquid from the pot to give it more flavor. Water and cornstarch won’t taste like much at all.
Carla Hamilton says
Hi this recipe looks delicious and effortless and easy! I will make it this week. I have the Ninja Possible Pro Cooker, and it does go lower than 3 hours. I just set it to 1hr and 45 minutes a few days ago. I got a tip from someone on YouTube. You set it at 3hrs and hit the stop / start button it will flash and then you can go lower than 3hrs. Check with Ninja they will tell you how. That cooker cooks so fast, that for a lot of things you don’t even need three hours! I love it! And thank you for the energy and time you take to share these recipes, much appreciated.
Lauren Cardona says
OMG! I’m going to try that now and see if it works on my machine too! Thanks so much for the tip!
Koty says
Love this recipe, thanks Lauren! I always add a little extra broth to have more of the gravy at the end, otherwise my ninja causes too much to evaporate and there is very little left to use. Keep the ninja recipes comin!