Slow-Cooked Chicken and Vegetables

A healthy, flavorful meal you can make ahead of time
Slow-Cooked Chicken and Vegetables

Looking for a delicious dinner that doesn’t require a lot of effort? Look no further. A little bit of chopping, put all of the ingredients in the slow cooker and go about your day. The fork-tender chicken and flavorful veggies will win over even the pickiest eaters. Recipe courtesy of the Rush Cancer Supportive Care team; adapted from


  • 2 medium carrots, peeled & cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 8 red potatoes, quartered
  • 1 ¾ pounds chicken breasts (about 6 breasts)
  • 1 cup low sodium chicken broth
  • 2 garlic cloves, minced 
  • 1 tablespoon dried rosemary 
  • 1 tablespoon lemon juice 
  • 1 tablespoon olive oil 
  • 2 ½ teaspoons paprika 


  1. Place carrots, celery and potatoes in 6-quart slow cooker. Place chicken over vegetables. 
  2. Mix chicken broth, minced garlic, rosemary, lemon juice, oil and paprika together in small bowl. Pour over chicken.
  3. Cook, covered on low, for 6 to 8 hours or until internal temperature of chicken reaches 165⁰F. 

Nutrition Information

Serving Size: 3 ounces of chicken and ½ cup vegetables

Amount Per Serving

  • Calories: 300 
  • Fat: 4g 
  • Carbohydrates: 30g
    • Dietary fiber: 4g
  • Protein: 35g  
  • Sodium: 150 mg

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