Slow Cooker Chicken and Vegetables makes a easy all-in-one meal that’s set and forget. It can be made in the oven or crock-pot (slow cooker) with tender and juicy chicken, flavorful herbs and vegetables.
Slow Cooker Harvest Chicken and Autumn Vegetables is an easy set and forget all-in-one meal that's perfect for busy weeknights. Best of all, can be made in the oven or crock-pot with tender and juicy chicken, flavorful herbs and hearty vegetables.
15 minPrep Time
4 hr, 30 Cook Time
4 hr, 45 Total Time
Save RecipeIngredients
2 teaspoons dried sage
2 teaspoon dried thyme
1 teaspoon dried rosemary, divided
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 pound baby potatoes, sliced into halves
1 bunch baby rainbow carrots (or 3 medium carrots, peeled)
1 tablespoon olive oil
4 cloves garlic, minced, divided
4 chicken thighs (I used bone-in skin on)
1/3 cup balsamic vinegar
3 tablespoons honey
1 pound asparagus, trimmed
Fresh chopped parsley, for garnish
Instructions
- In a small bowl, mix together the sage, thyme, rosemary, garlic powder, paprika, salt and black pepper.
- For the slow cooker methodAdd the potatoes and carrots to the bottom of a 6-quart slow cooker. Drizzle with oil and half of the minced garlic and spice mixture. Toss to coat. Place the chicken on top of the vegetables and rub with remaining half of the garlic and spice mixture.
- Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
- Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low. Add the asparagus and cook for an additional 20-30 minutes on high, or until asparagus is tender.
- If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.
- Serve hot with chopped fresh parsley.
- For the oven method
- Preheat oven to 450 degrees. Grease a large 3 quart casserole pan or line a sheet pan with foil or parchment paper. Spread potatoes and carrots evenly on top and drizzle with oil, half of the minced garlic and spice mixture. Toss to coat. Place the chicken on top or around the vegetables and rub with remaining half of the oil, garlic and spice mixture.
- Roast for 18 minutes, then remove tray from oven. Push aside the potatoes to make room for the asparagus.Lay evenly on pan and drizzle with remaining olive oil and spice mixture and toss to coat. Return pan to oven, and roast until chicken is cooked through, about 15-20 more minutes (until chicken is 165 degrees in center). Turn oven to broil for 2-3 minutes for a more golden skin on chicken if desired. Serve hot with chopped fresh parsley.
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