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Cozy Dump-and-Go Crockpot Chicken Recipe with Spring Vegetables

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A simple, comforting crockpot chicken recipe with fresh spring vegetables that is easy to prepare and perfect for busy days or family gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1 lb baby potatoes (Yukon gold or red), halved
  • 3 medium carrots, peeled and sliced
  • 1 bunch asparagus spears, trimmed and cut into 2-inch pieces
  • 8 oz fresh green beans, trimmed
  • 3 cloves minced garlic
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and halve the baby potatoes, peel and slice the carrots, trim and cut asparagus into 2-inch pieces, and trim green beans.
  2. Toss all vegetables in a mixing bowl with 2 tablespoons olive oil, salt, pepper, dried thyme, and rosemary until evenly coated (about 10 minutes).
  3. Spread the seasoned vegetables evenly on the bottom of the crockpot.
  4. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper (about 5 minutes).
  5. Place the chicken thighs skin side up on top of the vegetables.
  6. Pour 1 cup (240 ml) chicken broth around the edges of the crockpot, avoiding pouring directly over the chicken.
  7. Scatter minced garlic evenly over the chicken and vegetables.
  8. Cover and cook on low for 6 hours or on high for 3-4 hours until chicken reaches 165°F (74°C) and vegetables are tender but not mushy.
  9. About 45 minutes before the end of cooking, gently stir in asparagus and green beans to avoid breaking them and continue cooking until tender-crisp.
  10. Once done, gently stir everything and let the dish rest in the crockpot for 10 minutes before serving.
  11. Optional: For crispier chicken skin, transfer chicken thighs to a baking sheet and broil for 3-5 minutes after slow cooking, watching carefully to avoid burning.

Notes

Patting the chicken dry before seasoning helps avoid soggy skin. Add delicate vegetables like asparagus and green beans later in cooking to keep them tender-crisp. For crispier skin, broil chicken after slow cooking. Prep vegetables the night before for convenience. Frozen asparagus or green beans can be used but add later to maintain texture. For gluten-free, verify chicken broth brand. Variations include swapping potatoes for cauliflower for low-carb or using vegetable broth and tofu for vegetarian option.

Nutrition

Keywords: crockpot chicken, dump-and-go, slow cooker recipe, spring vegetables, easy chicken dinner, family meal, comfort food

Find it online: https://avabake.com/cozy-dump-and-go-crockpot-chicken-recipe-with-spring-vegetables-easy-and-perfect/