Whole30 Crockpot Chicken and Vegetables

Crockpot Recipes

This Whole30 Crockpot Chicken and Vegetables recipe is a total lifesaver for busy weeknights! It’s hearty, healthy, and super simple to throw together. Everything cooks in one pot (yay for fewer dishes!), and the chicken turns out juicy while the veggies soak up all those incredible flavors. Whether you’re doing Whole30 or just looking for a wholesome, family-friendly dinner, this one’s a winner. My family always asks for seconds, and I love how little effort it takes to make something so satisfying.

Let’s get cooking—your crockpot is about to be your best friend!

Whole30 Crockpot Chicken and Vegetables

What You’ll Need

For the chicken and veggies:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 pound baby potatoes (halved)
  • 2 cups baby carrots
  • 1 cup green beans (trimmed)
  • 1 medium onion (sliced)
  • 4 garlic cloves (minced)
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Optional Garnish:

  • Fresh parsley (chopped)
all the ingredients: raw chicken breasts, baby potatoes (halved), baby carrots, green beans, a whole onion (sliced), minced garlic, chicken broth

Pro Tips

  1. Layer smart! Place the potatoes and carrots at the bottom of the crockpot—they take the longest to cook and will soak up all the juices.
  2. Don’t overcook the green beans. Add them during the last hour of cooking so they stay tender-crisp and vibrant.
  3. Use chicken thighs if you want extra juicy meat. They’re more forgiving if you accidentally overcook a little.
  4. Customize the veggies! Zucchini, sweet potatoes, or broccoli work great if you want to mix things up.
  5. Shred or slice the chicken. Shredded chicken is great for little ones who prefer smaller bites.

Tools You’ll Need

  • Crockpot or slow cooker
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Small bowls for spices
  • Garlic press (optional, for mincing garlic)

Substitutions and Variations

  • Chicken: Use thighs instead of breasts for more flavor and tenderness.
  • Veggies: Swap potatoes for sweet potatoes, or use zucchini, broccoli, or bell peppers.
  • Seasoning: Add smoked paprika or Italian seasoning for a flavor twist.
  • Whole30 Compliance: Make sure your chicken broth and spices are compliant.

Make-Ahead Tips

  • Prep the night before: Chop all the veggies, mix the spices, and store them in the fridge in separate containers. In the morning, just throw everything into the crockpot.

Instructions

1. Prep your ingredients

Slice the potatoes, carrots, onion, and green beans. Mince the garlic and measure out your seasonings.

chopped baby potatoes, carrots, sliced onion, and trimmed green beans

2. Layer the ingredients

Add the potatoes and carrots to the bottom of the crockpot. Place the chicken breasts on top, followed by the onions and minced garlic.

A crockpot filled with a layer of halved baby potatoes and carrots at the bottom

3. Make the seasoning mix

In a small bowl, combine the olive oil, apple cider vinegar, lemon juice, paprika, thyme, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the chicken and veggies.

A small bowl of olive oil, apple cider vinegar, and spices being whisked together

4. Add the broth

Pour 1 cup of chicken broth into the crockpot, around the edges, so the seasoning stays on top.

A glass measuring cup pouring chicken broth into a crockpot filled with chicken and veggies

5. Cook!

Cover the crockpot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours. Add the green beans during the last hour of cooking.

A crockpot with chicken, potatoes, carrots, and green beans being added during the last hour of cooking

6. Serve and enjoy!

Carefully remove the chicken and veggies from the crockpot. Spoon the juices over everything for extra flavor and garnish with fresh parsley if you like.

A serving platter with shredded chicken, carrots, potatoes, and green beans drizzled with herb sauce and garnished with parsley

Leftovers and Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze the chicken and veggies (without the green beans) in a freezer-safe container for up to 3 months. Thaw and reheat gently.
  • Reheat: Warm in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

Conclusion

This Whole30 Crockpot Chicken and Vegetables recipe is the ultimate family dinner—easy, healthy, and packed with flavor! It’s perfect for those busy nights when you just don’t have time to fuss over dinner. I hope you love it as much as we do! Give it a try and let me know how it turned out in the comments below. I’d love to hear about your favorite veggie combos or any tweaks you made. Happy cooking! 😊

Whole30 Crockpot Chicken and Vegetables

Leave a Comment

Item added to cart.
0 items - $0.00