Crockpot Chicken Recipes:
Chicken with Vegetables



Although this is one of the easiest crockpot chicken recipes I know, it uses no processed ingredients - just chicken, vegetables and herbs.

crockpot chicken recipes



This is a colorful and delicious meal! I like to serve it with rice, spooning the veggies and liquid from the crockpot over the rice. It's also good with mashed potatoes.



Check that you have these staples at home

  • in the cupboard

    • garlic
    • dried oregano
    • dried thyme
    • salt
    • pepper

  • in the fridge or freezer

    • chicken thighs, bone in and skin removed (6)
    • frozen corn

Buy these fresh ingredients

  • leeks (2)
  • carrots (2)
  • tomatoes (2)

Get out your equipment

  • Essential

    • crockpot
    • cutting board
    • sharp knife
    • small bowl

  • Nice to have but not necessary

    • strainer (for thawing the frozen corn)
    • garlic press (if not, mince the garlic with a sharp knife)
    • vegetable peeler or vegetable brush (if not, you can scrape the carrots with a sharp knife)




    The recipe

    2 leeks

    6 chicken thighs, bone in and skin removed

    2 medium carrots

    2 cups frozen corn, thawed

    2 tomatoes

    1 clove garlic, pressed or minced

    1 tsp/5 mL dried oregano (or 2 tsp/10 mL fresh)

    1/2 tsp/2 mL dried thyme (or 1 tsp/5 mL fresh)

    1/2 tsp/2 mL salt

    1/4 tsp/1 mL pepper

    Wash the leeks thoroughly. Cut off the toughest, greenest end and discard. Slice the leeks into rounds. Place these on the bottom of the crockpot.
    Lay the chicken on top of the leeks.
    Scrub or peel the carrots. Slice them thinly.
    Spread the carrots and the corn over the chicken.
    Coarsely chop the tomatoes.
    In a small bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper. Spoon this into the crockpot.
    Cover the crockpot and cook on LOW for about 7 hours, until chicken is no longer pink inside.



    Substitutions

    • Use 2 tsp/10 mL of fresh oregano instead of dried.

    • Use 1 tsp/5 mL of fresh thyme instead of dried.

    • Use canned diced tomatoes (about 1 1/2 cups/375 mL) instead of fresh.

    • Use canned corn instead of frozen - or use corn fresh off the cob!

    Ideas for making this recipe your own

    • Experiment with your favorite vegetables. How about onion instead of (or as well as) the leek? How about peas, or beans, or Swiss chard? Let your imagination go wild!

    Tips

    • Soil tends to hide between the layers of fresh leeks. Place the leeks in a sinkful of water (or in a large bowl) and gently peel back the layers, rinsing out any dirt.

    • I thaw frozen corn by placing it in a strainer and running water over it.




    If you enjoy this recipe, you may also like these other slow cooker recipes: