There’s something truly comforting about a warm bowl of lemon-herb chicken and veggies, especially when it comes straight from the crockpot. This wholesome dish features tender chicken soaked in aromatic herbs, surrounded by vibrant carrots and potatoes that soak up every ounce of flavor. As the ingredients meld together over low heat, the tantalizing aroma fills your home, creating that cozy, inviting atmosphere we all cherish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make chicken crockpot recipes healthy
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
chicken crockpot recipes healthy

I first stumbled upon this recipe during one of those particularly busy weeks when life got the better of me, and I craved a home-cooked meal without dedicating the whole day to cooking. This dish transformed my dinner routine, making it easy to provide my family with something healthy and satisfying. Whether you’re bustling through a workweek or prepping for a weekend gathering, this lemon-herb chicken and veggie delight is a go-to that promises to impress without breaking a sweat.

Why You’ll Love This Recipe

Simple & Quick: Prep this meal in just 15 minutes, then let your crockpot work its magic for up to 8 hours.
Irresistible Flavor: The chicken is bursting with herb-infused citrus notes, complemented by tender, savory vegetables.
Eye-Catching Appeal: The vibrant colors of the carrots and potatoes make this dish stunning on any dinner table.
Flexible Serving: Perfect for family dinners or meal prep, it’s satisfying for lunch or dinner any day of the week.
Diet-Friendly Options: Naturally gluten-free and adaptable to various dietary preferences like dairy-free or low-carb options.

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken breasts or thighs: This lean protein cooks beautifully in the crockpot, becoming tender and flavorful.
2 fresh lemons: One for slicing to enhance flavor while cooking and one for juicing at the end to brighten the dish.
1 tsp dried mixed herbs (oregano, thyme, rosemary): A delightful blend that brings depth and aromatic essence to the chicken.
1 lb baby or chopped Yukon Gold potatoes: These hold their shape well and contribute a buttery texture when cooked slowly.
1 lb carrots, peeled and chopped: Sweet and vibrant, they add color, nutrition, and a comforting sweetness.
1 medium onion, chopped: This foundational flavor builds the dish’s overall base, bringing sweetness as it cooks down.
3-4 garlic cloves, minced: Enhances depth and complexity with its pungent, comforting flavors.
1 cup low-sodium chicken broth: This adds moisture and richness without overpowering the dish.
1 tbsp olive oil: A dash of healthy fat that enriches flavor and helps the spices adhere beautifully to the chicken.
1 tsp salt or to taste: Essential for bringing out all the flavors of the dish.
0.5 tsp black pepper or to taste: Offers a subtle kick that balances the meal perfectly.
2 tbsp fresh parsley, chopped for garnish: Brightens not only the flavor but also adds a lovely visual touch to the finished dish.

How to Make chicken crockpot recipes healthy

Pat the chicken dry: Start by patting the chicken breasts or thighs dry using paper towels. This step helps achieve that lovely golden exterior and enhances flavor absorption.

Layer the vegetables: Arrange the chopped onions, carrots, and baby or chopped Yukon Gold potatoes at the bottom of the crockpot. This veggie base will soak up the delicious juices and flavors from the chicken.

Place the chicken on top: Nestle the chicken on top of the arranged vegetables. This allows the chicken juices to drip down into the vegetables, enriching their taste throughout the cooking process.

Whisk the broth mixture: In a small bowl, whisk together 1 cup low-sodium chicken broth, minced garlic, 1 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried mixed herbs (oregano, thyme, rosemary). This aromatic mixture will infuse all the ingredients with vibrant flavor.

Pour over the chicken and veggies: Gently pour the prepared broth mixture over the chicken and vegetables. Make sure the chicken is well-coated for maximum flavor infusion.

Add lemon slices: Arrange the lemon slices on top of the chicken, ensuring each piece gets the citrus goodness as they cook low and slow.

Cover and cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender. You’ll know it’s ready when the chicken shreds easily with a fork.

Remove lemon slices and shred chicken: Once cooked, carefully remove the lemon slices. You can shred the chicken directly in the crockpot or on a cutting board; just make sure to return it to the pot afterward.

Stir to combine: Gently stir all the ingredients together in the crockpot to combine the flavors evenly. This dish looks delightful with all the colors mingling together!

Garnish and add lemon juice: Just before serving, garnish with fresh chopped parsley and give it a final squeeze of fresh lemon juice for that zesty kick.

Storing & Reheating

To store your leftovers, let the chicken and veggies cool completely before transferring them to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, portion it into freezer-safe bags and freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to refresh the texture, as it may thicken upon cooling.

Chef’s Helpful Tips

Avoid overcrowding the crockpot; ingredients should have space for even cooking.
Make sure to use low-sodium chicken broth to control the salt level more effectively.
Room temperature chicken cooks more evenly, so take it out of the fridge in advance.
For extra flavor, sear the chicken in the olive oil before adding it to the crockpot.
To keep a vibrant appearance, add fresh veggies like spinach or peas towards the end of cooking.

It’s so rewarding to share tangible expressions of love, like a home-cooked meal. With this lemon-herb chicken and veggies, you’ve got a nutritious, flavorful dinner that’s completely stress-free. Feel free to get creative—this recipe is versatile! Add in your favorite vegetables or try different herbs to jazz it up each time you make it. It’s not just food; it’s a delightful way to connect with loved ones over a healthy dinner.

Recipe FAQs

What can I serve with lemon-herb chicken and veggies?

You can pair this dish with a side of quinoa or a light salad dressed with a simple vinaigrette. Crusty bread is also great for soaking up the delicious broth.

Can I use frozen chicken in this recipe?

Yes, you can! Just keep in mind that you may need to increase the cooking time by about 1-2 hours on LOW, as frozen chicken takes longer to cook through.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and shreds easily with a fork. Use a meat thermometer for accuracy.

Can I make this dish low-carb?

Absolutely! Substitute the potatoes with cauliflower florets or zucchini to keep it low-carb while still enjoying the hearty flavors.

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chicken crockpot recipes healthy

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Author: Peter
Prep Time: 15 minutes
Cook Time: 375 minutes
Total Time: 6 hours 30 minutes
Yield: 4 servings 1x
Category: One Pot
Method: Slow Cooker
Cuisine: American

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Description

This chicken crockpot recipes healthy brings together tender chicken, fresh vegetables, and zesty lemons for a delightful meal. Simple to prepare, it’s perfect for a quick dinner that satisfies your cravings and nourishes your body. Enjoy this irresistible dish that’s both healthy and comforting!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 fresh lemons, one sliced for crockpot, one for juice
1 tsp dried mixed herbs (oregano, thyme, rosemary)
1 lb baby or chopped yukon gold potatoes
1 lb carrots, peeled and chopped
1 medium onion, chopped
3–4 garlic cloves, minced
1 cup low-sodium chicken broth
1 tbsp olive oil
1 tsp salt or to taste
0.5 tsp black pepper or to taste
2 tbsp fresh parsley, chopped for garnish

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Instructions

Pat the chicken breasts or thighs dry with paper towels.
Arrange the chopped onions, carrots, and potatoes in the bottom of the crockpot.
Place the chicken on top of the vegetables in the crockpot.
In a small bowl, whisk together the chicken broth, minced garlic, olive oil, dried herbs, salt, and pepper.
Pour the prepared broth mixture over the chicken and vegetables in the crockpot.
Place lemon slices on top of the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through.
Once cooked, remove the lemon slices, then shred the chicken directly in the crockpot or on a cutting board before returning it to the pot.
Gently stir all the ingredients together in the crockpot.
Before serving, garnish with fresh chopped parsley and a squeeze of fresh lemon juice.

Notes

For added flavor, marinate the chicken in lemon juice and herbs before cooking.
Feel free to substitute with other vegetables like bell peppers or zucchini for variety.
This dish is great for meal prep; store leftovers in the fridge for a quick lunch.