The One-Pot Wonder: Slow Cooker Chicken and Vegetables

Hey, fellow foodies! Man, oh man, life got a lot easier-so much tastier!-the day I found the magic of the slow cooker. It's truly a lifesaver, especially for those crazy weeknights when you're craving something nice and home-cooked yet feel like you're running a marathon just to get dinner on the table. And that's where this recipe comes in. I'm obsessed; I mean, I am talking obsessed with this slow cooker chicken and vegetable dish. It is just so easy, ridiculously flavorful, and unbelievably tender. It's the type of meal that makes one feel all warm and fuzzy inside-you know, that kind of feeling when something great has just been pulled off, like making a delicious, healthy dinner without breaking a sweat.

This is actually a recipe inspired by this summer's family get-together; my aunt had brought this in, and it was such a game changer. Everybody was raving about it, asking for the recipe-which, of course, I forgot to write down because it was so deliciously distracting!-so I did a little culinary detective work and recreated it. Now I'm sharing it with you. Let's get cooking!

What You'll Need:

This recipe is super adaptable, so feel free to swap out veggies based on what you have on hand or what's on sale at the grocery store. I've been known to throw in whatever is lurking at the back of my fridge. Trust me—it all works!

• 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch pieces. I like using boneless, skinless for easy cleanup. If you use bone-in, it's going to take longer to cook!
• 1 large onion: Chopped. I typically use yellow onions, but white or red would work too.
• 2 carrots: Peeled and chopped. Baby carrots work fine, just no need to peel them!
• 2 celery stalks: Chopped. If you're not a celery fan-I know, some people are weird!-omit or try substituting some green beans.
• 1 (14.5 oz) can diced tomatoes, undrained: Adds juiciness and tang.
• 1 cup chicken broth: Best low sodium. You can always add more if the chicken needs extra moisture.
• 1 tsp dried thyme: Or 1 tbsp fresh if you're feeling fancy.
• 1 tsp dried rosemary: Adds a bit of herbaceous warmth. Again, fresh is great if you have it.
• 1/2 tsp salt: Adjust to taste.
• 1/4 tsp black pepper: Freshly ground is always better, but pre-ground works fine in a pinch.
• 2 tbsp olive oil: For browning the chicken (optional, but recommended!). *Optional: 1-2 cloves of garlic, minced.

Cooking Up a Storm-the Easy Way:

This recipe is just disgustingly simple. Even my 10-year-old could make it-supervised, of course!.

1. Pat the chicken pieces dry with paper towels to help them brown nicely. Yes, even in a slow cooker! With the olive oil heated in a big skillet over medium-high heat, brown the chicken on all sides. That adds such great flavor. If you are short on time, you can skip this step; it is still amazing!
2. Place the browned chicken in your slow cooker, then add the chopped onion, carrots, and celery. I always kinda pile it on—do not be afraid to layer them up.
3. Stir in diced tomatoes (undrained!), chicken broth, thyme, rosemary, salt, pepper, and optional garlic.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender. If you are short on time and using high, make sure to keep an eye on it so chicken isn't overcooked. The smell of it cooking will drive you nuts, trust me.
5. Stir well before serving and taste. Season more if needed with a little more salt or pepper.
6. Serve with fluffy rice, mashed potatoes, crusty bread, or just a simple side salad.

Serving Suggestions and Leftovers:

This is great on its own, but it's also good with so many things. Here are a few ideas:

• Serve over fluffy white rice or quinoa.  
• Serve along with mashed sweet potatoes or regular mashed potatoes.  
• Top with fresh herbs like parsley or chives before serving. Add hot sauce or red pepper flakes in case you like a little heat in it.

Leftovers? Oh, honey, they are even better the next day! The flavors meld overnight, and you will just love it even more for lunch or dinner. Place the leftovers in an airtight container in the fridge up to 3 days.

The Verdict:

This is my go-to, do-it-all weeknight dinner: slow cooker chicken and vegetables. It's so incredibly easy to make, yet it delivers flavor and tenderness. It's the perfect dish for a busy weeknight yet impressive enough to serve to guests. I hope you love it as much as I do! Let me know in comments how it turned out—I love to hear from you! Don't forget to share your photos if you post them online! Happy cooking!