Chicken breast cooked low and slow with carrots, potatoes, and Italian seasonings. Delicious, simple, one and done meal. Slow cooker chicken will quickly become your weekly staple.
Crisp-tender potatoes, perfectly seasoned carrots, and just the right blend of Italian seasonings take ho-hum chicken to a new level! This recipe cooks on low for 8 hours, just turn on the slow cooker when you leave for work and come home to ready-to-eat dinner. You could add a side salad if you’re feeling fancy pants.
Slow Cooker Italian Chicken with Carrots and Potatoes
I love the simplicity of this dish. It is a perfect week night dinner that the entire family will love. Carrot lovers, feel free to reverse the carrot and potato portions.
- Healthy, whole food
- Gluten and dairy free
- Low FODMAP (great for those with digestive issues)
- Set it & forget it – entire meal cooks in the slow cooker while you’re at work
- Versatile -add other veggies such as mushrooms or green beans, whatever your crew loves
- Carrots are perfectly seasoned making them easy to please even picky kiddos
The herbs make all the difference! They give these everyday ingredients their shine. The good news is they work in harmony, no single herb is a deal breaker. If you’re ready to make this and find you are out of parsley, don’t sweat it, just leave it out… the rest of the herb crew will pick up the slack.
First step, gather your herbs.
Coat Veggies in Olive Oil and Seasonings
Cut potatoes and carrots into evenly sized pieces. Toss in olive oil and seasonings. Place in slow cooker. Add 1/4 cup chicken broth, if using thighs you won’t need as much broth. If you chicken was frozen it may have more water, in that case you’d only need about 1/8 cup broth.
Coat chicken breast with reserved seasonings. Place in slow cooker atop the vegetables and cook for 6-8 hours on low OR 4 hours on high.
Slow Cooker Chicken Variations and Splurges
- Chicken thighs. Brown the skin side in a hot skillet first, then place into slow cooker. Because thighs have more fat, you won’t need as much broth, reduce to 1/8 cup. *Calories and fat will increase if using thighs.
- For the moistest chicken breast, cook with skin on and remove the skin before serving.
- Baby carrots are perfect. To save on prep time buy pre-washed baby carrots and throw them in the slow cooker right out of the bag.
- Poultry seasoning is not a deal breaker, increase the rosemary to 1/2 tsp and you’re set.
- A sprinkle of Parmesan cheese kicks this dish up a notch. As a healthy food blogger, I aim to create delicious dishes that deliver a bang for your calorie buck. 1/2 cup Parm adds 50 calories per serving. For special occassions, it’s the cherry on top.
- Another great topper, gravy! True southerners like their gravy, at least I do! This dish the perfect palette to hold your sauce. Thicken the liquid in the crockpot with a bit of cornstarch. Another option is to add your own gravy (dare I say a bit of canned chicken gravy… I feel the foodies cringing, sorry!).
Honest Blogger Moment: These pictures are not the best, I own it! This is one of those dishes that doesn’t look great on camera to start, but my styling game was not on point. I made a decision to post this knowing full well, these photos could be WAY better. I am a perfectionist, but as I age I am learning that perfectionism has not served me well in many cases, so my choice to “roll” with the average photos is a purposeful and head on challenge to my perfectionism.
- 4 boneless, skinless chicken breast halves, about 1.5 lbs
- 4-6 large carrots, or about 1 lb
- 1.5 lbs. potatoes (red or white)
- 1 TBSP olive oil
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/4 tsp. rosemary (increase to 1/2 if you are not using poultry seasoning)
- 1/2 tsp. poultry seasoning (optional)
- 1 tsp. salt
- 1/2 tsp. pepper
- parsley – 2 leaves torn or 1/2 tsp. dry parsley
- 1/4 cup chicken broth (you may need a bit more to moisten)
- First, clean potatoes and carrots. I leave the skin on the potato, but if you prefer you can peel the potatoes, but know they won’t retain their shape without the skin.
- Cut carrots and potatoes into even sized pieces so they cook uniformly. *After 8 hours smaller cut vegetables will be very soft if you prefer some crunch cut your vegetables a bit bigger or reduce the cooker time to 6 hours.
- Toss potatoes and carrots in olive oil and seasoning (reserve a small bit of the seasonings to coat chicken).
- Place potatoes and carrots in slow cooker. Pour chicken broth over veggies.
- Season chicken with reserved seasoning.
- Place chicken on top of veggies.
- Cook in the slow cooker for 4 hours on high OR 6-8 hours on low. The internal temperature of the chicken should be 165F.
- *For more tender-crisp potatoes either cut potatoes a bit larger or reduce cooking time to 6 hours on low or 3 hours on high.
Leftover chicken? Shred it up and make my Chicken Avocado Salad.