Herbed Chicken and Vegetables (Slow Cooker)

Since I purchased a new crock pot a couple of months ago, I’ve been using it more.  Some days it really helps to have most dinner preparation done earlier in the day.   This recipe is pretty easy.  The time consuming part is chopping vegetables, but that can be done whenever it fits into your schedule, such as the night before.

Chicken breasts have become one of my favorite things to put in the slow cooker.  Since I have a large crock I usually cook plenty of it.  The leftovers are used for lunches or turned into chicken salad.  Feel free to cut this recipe in half, but only if you have a 4 quart cooker.

Slow Cooker Herbed Chicken & Vegetables
Recipe type: Main Dish
  • 1½ cup sliced mushrooms (use your favorite kind)
  • ⅓ cup chopped red bell pepper
  • 1 cup sliced carrots
  • ¾ cup chopped onion
  • 1 cup chicken broth
  • 4 pounds boneless, skinless chicken breasts (~ 6 large)
  • 2 cloves garlic, minced or grated
  • ¼ teaspoon ground thyme
  • ½ teaspoon dried basil
  • salt & pepper to taste
  1. Place the vegetables and chicken broth in the bottom of the crock pot.
  2. Place the chicken breasts on top.
  3. Add the garlic, spreading it over the chicken pieces.
  4. Sprinkle the thyme, basil, salt and pepper over everything.
  5. Cover and cook on low 6 - 8 hours or high 3 - 4 hours or until the chicken is done.
  6. Serve with rice, pasta, potatoes, or quinoa.

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  1. Alisa says

    I'm definitely planning on using the crockpot more this year – we just bought it last year. Ours also cooks chicken in 4 hours, unless it is submerged, then it can cook for longer without drying out.

  2. Heather @CeliacFamily says

    Looks like a recipe our family would love, Linda. You could also consider using frozen chicken to lengthen the cooking time.

  3. gfe--gluten free easily says

    Looks tasty, Linda! Like Heather, I do lots of tricks that "they" say you shouldn't do … I put everything except the meat in the crockpot in the fridge the night before and then often add frozen or semi-frozen meat, too. Even slow-cooking friend and guru, Stephanie O'Dea uses frozen meat a lot. She doesn't recommend starting out with a cold crockpot because it can crack, but I've been doing this for 30 years and it hasn't happened yet! It usually works out well for me being gone all day. Plus hubby gets home before I do, so he can turn off the crockpot just "early" enough. Boneless chicken breasts can cook very quickly and dry out. I tend to use the same recipes, but with bone-in chicken breasts. More flavorful and moist. :-)


  4. Miz Helen says

    Just stopping by from Amy's blog. Your recipe looks great. I use the slow cooker often and will try your recipe. Thank you…

  5. Carol@easytobeglutenfree says

    This chicken looks so yummy! I love my crock pot and always looking for new recipes for it. I do the same things Shirley does – putting everything in the crock pot in the fridge the night before and sometimes using frozen meats. Never had any problems with either.

  6. kj says

    This looks yummy! I have everything to make this so tomorrow night we'll be eating good! Thank you!

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