Is it okay to put raw chicken in a slow cooker with vegetables?

Yes. As long as everything reaches safe internal temps (165°F for chicken), it’s completely safe.

Can you cook raw chicken and vegetables together at the same time?

Absolutely. In fact, that’s the beauty of the crockpot—you load it all at once and let it work.

Popular choices: carrots, potatoes, onions, celery, green beans, and peas. Root vegetables hold up best over long cooking times.

Avoid soft veggies like zucchini, spinach, or asparagus until the final 30 minutes to prevent mush.

This crockpot chicken and vegetables recipe is a healthy, hands-off dinner made with tender chicken, hearty vegetables, and cozy seasoning.

Scale

4 boneless skinless chicken breasts or thighs

1 lb baby potatoes, halved

4 large carrots, sliced

1 onion, diced

3 cloves garlic, minced

1 cup low-sodium chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

Salt and pepper to taste

1 tbsp olive oil

Optional: green beans or peas (last 30 minutes)

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1. Drizzle olive oil into the bottom of your slow cooker.

2. Add potatoes and carrots first, then layer chicken on top.

3. Sprinkle in diced onion, garlic, thyme, rosemary, paprika, salt, and pepper.

4. Pour broth over everything.

5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

6. Optional: Add green beans or peas in the final 30 minutes.

7. Serve hot with rolls or salad.

For added flavor, use bone-in chicken thighs.

Leftovers store well in fridge up to 4 days.

Freeze in airtight containers up to 3 months.