Slow Cooker Chicken and Veggies

Slow Cooker Chicken and Veggies on a white plate from above

Print Recipe

5 from 2 votes

Prep Time5

Cook Time1 50

Total Time1 55

Course: Dinner, slow cooker dinner

Cuisine: American

Keyword: chicken breast, crock pot, ninja possible cooker, ninja possible cooker pro, possible cooker chicken and veggies, slow cooker, slow cooker chicken and veggies, slow cooker chicken breasts

Servings:

Calories: 444kcal

Equipment

1 Slow Cooker I use the Ninja Possible Cooker Pro
1 Small Sauce Pan

Ingredients

1¾ Pounds Boneless Skinless Chicken Breasts
1 Tablespoon Garlic Minced
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Salt
½ Teaspoon Pepper
½ Tablespoon Rosemary Dried or fresh
12 Fluid Ounces Chicken Broth or 1½ cups water and 1½ teaspoons of chicken Better Than Bouillon.
1 Pound Red Potatoes Washed and quartered
¾ Pound Green Beans Washed and trimmed
¾ Pound Carrots Peeled, trimmed and cut into 3 inch pieces
2 Tablespoons Butter Salted

Corn Starch Slurry

2 Tablespoons Corn Starch
¼ Cup Water

US Customary - Metric

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!

Video

Notes

Can I use chicken thighs instead of chicken breasts?

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.

What type of potatoes can be used instead of red potatoes?

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.

Nutrition