This Slow Cooker Chicken and Vegetables recipe is a simple, healthy crockpot meal made with everyday ingredients. It’s perfect for beginners who want an easy, hands-off dinner with minimal prep. Great for busy weeknights or make-ahead meal prep, this recipe delivers tender chicken and flavorful veggies every time.

• Prep Time: 10 minutes
• Cook Time: 4–6 hours (slow cooker)
• Total Time: 4 hours 10 minutes
• Servings: 4
• Category: Dinner, Crockpot
• Cuisine: American-inspired

Ingredients

• 1½ lbs chicken breasts or chicken thighs
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 3 carrots, sliced
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• ⅓ cup coconut aminos
• ½ cup water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground ginger

Ingredient Notes (Optional)

• Chicken thighs stay extra juicy, but chicken breasts work well too.
• Frozen broccoli can be used; add it straight from frozen.
• Coconut aminos can be replaced with low-sodium soy sauce if needed.

Instruction

1. Add all ingredients except the broccoli to the slow cooker. Stir well to evenly coat the chicken and vegetables.
2. Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is tender.
3. Add the broccoli during the last 30 minutes of cooking.
4. Serve warm as-is or over rice, quinoa, or cauliflower rice.

Instant Pot Method

1. Turn on sauté mode. Add sesame oil, onion, and bell pepper. Cook for 3–5 minutes until softened. Add garlic and cook for 1 minute. Turn off sauté.
2. Add chicken, coconut aminos, water, rice vinegar, carrots, ginger, salt, and pepper. Stir well.
3. Close the lid and seal the valve. Cook on HIGH pressure for 5 minutes.
4. Quick release the pressure, add broccoli, and let it sit covered for a few minutes until tender.

Variations & Substitutions

• Add zucchini or snap peas for extra veggies
• Use boneless skinless chicken thighs for richer flavor
• Make it spicy with red pepper flakes or chili paste
• Serve over brown rice or cauliflower rice for meal prep

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in the microwave or on the stovetop until warmed through.

What to Serve

• Steamed white or brown rice
• Quinoa or cauliflower rice
• Simple green salad
• Roasted sweet potatoes

FAQ

Can I use frozen chicken?
Yes, but thawing first ensures even cooking and better texture.

Is this recipe good for meal prep?
Absolutely. It stores well and reheats easily for lunches or dinners.

Can I make this less salty?
Use low-sodium coconut aminos and adjust seasoning to taste.

How long does it last in the fridge?
Up to 4 days when stored properly in an airtight container.

Nutrition (Estimated)

Calories: 320
Protein: 35g
Carbs: 18g
Fat: 10g
Fiber: 4g
Sugar: 6g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.