Remember those evenings where you walk in the door after a long day, already feeling drained, and the thought of cooking a healthy dinner seems like climbing Mount Everest? I do. Way too many! That’s why I became a huge proponent of the humble crockpot. It’s a kitchen game-changer. Especially when it comes to easy crockpot dinners – quick and healthy chicken crockpot recipes. Forget hours spent slaving over the stove. With a little planning, you can have a delicious, nutritious meal waiting for you when you arrive home. This recipe for Lemon Herb Chicken with Roasted Vegetables is my go-to for those busy weeknights. It’s bright, flavorful, and most importantly, incredibly simple.
Why You’ll Love This Lemon Herb Chicken & Veggie Crockpot Recipe
Let’s be honest, a good crockpot recipe ticks a lot of boxes. This one really shines. Here’s why you need this in your rotation:
- It’s Hands-Off: Seriously. Prep the ingredients, toss them in the crockpot, and walk away. The magic happens while you’re doing other things.
- Healthy & Nutritious: Lean chicken breast paired with vibrant vegetables? Yes, please! This is a meal you can feel good about feeding your family.
- Flavorful & Bright: The lemon and herbs infuse every bite with sunshine. It’s anything but bland.
- Minimal Cleanup: One pot, fewer dishes. Enough said.
- Adaptable: Don’t love broccoli? Swap it for another veggie (more on that later!).
The Ingredient List: Simple and Accessible
Here’s what you’ll need to create this delightful meal. Don’t worry, it’s likely you already have most of these on hand!
- Chicken Breast: 1.5 – 2 lbs, boneless, skinless (about 4-6 breasts)
- Potatoes: 1.5 lbs, Yukon Gold or red potatoes, scrubbed and cubed (about 1-inch pieces)
- Broccoli Florets: 1 large head, cut into bite-sized pieces (around 3 cups)
- Carrots: 1 lb, peeled and chopped (about 1/2-inch thick)
- Lemon: 1 large, zested and juiced
- Olive Oil: 2 tablespoons
- Dried Italian Herb Blend: 2 teaspoons (oregano, basil, rosemary, thyme – you know the drill!)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Chicken Broth: 1/2 cup (low sodium is best) – optional, see notes below
Step-by-Step Cooking Instructions: Easy Peasy!
Ready to get cooking? It’s so easy you’ll be amazed.
- Prep the Veggies: Wash, scrub, and chop your potatoes and carrots. Cut the broccoli into bite-sized florets. Place them in a large bowl.
- Season the Veggies: Drizzle the vegetables with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of Italian Herb Blend, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
- Layer the Crockpot: Pour the seasoned vegetables into the bottom of your crockpot. This creates a bed for the chicken to rest on and prevents it from sticking.
- Season the Chicken: In a small bowl, combine the lemon zest, lemon juice, remaining 1 tablespoon of olive oil, remaining 1 teaspoon of Italian Herb Blend, remaining 1/2 teaspoon of garlic powder, remaining 1/2 teaspoon of onion powder, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Mix well.
- Arrange the Chicken: Place the chicken breasts on top of the vegetables in the crockpot. Pour the lemon-herb mixture evenly over the chicken.
- Add Chicken Broth (Optional): If you want extra moisture and a bit of a sauce, pour the 1/2 cup of chicken broth into the bottom of the crockpot. This isn’t strictly necessary as the chicken and vegetables release their own juices, but it does add another layer of flavor.
- Cook Time: Cover the crockpot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Cooking times can vary depending on your crockpot, so check for doneness. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Rest: Once the chicken is cooked, allow it to rest for 10 minutes before shredding or slicing.
Tips, Variations, and Serving Suggestions: Personalize Your Meal!
Let’s make this recipe even better! Here are some ideas to customize it to your tastes:
- Vegetable Alternatives: Don’t love broccoli? Try adding Brussels sprouts, green beans, bell peppers, sweet potatoes, or even zucchini. Adjust cooking times accordingly – hearty veggies like sweet potatoes will need longer.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Herb Power: Fresh herbs like rosemary and thyme, chopped and added during the last 30 minutes of cooking, make a delicious difference.
- Creamy Sauce: For a richer sauce, stir in 1/4 cup of cream cheese or sour cream during the last 15 minutes of cooking.
- Serving Ideas:
- Over Rice or Quinoa: Serve the chicken and vegetables over a bed of fluffy rice or quinoa for a complete meal.
- With a Side Salad: A simple green salad complements the richness of the chicken and vegetables perfectly.
- In Wraps or Tacos: Shred the chicken and use it as a filling for wraps or tacos.
- With Crusty Bread: Sopping up that delicious sauce is a must!
Nutritional Information (Approximate)
Note: This is an estimate based on average ingredient values and may vary.
- Calories: 350-450 per serving
- Protein: 35-45g
- Fat: 15-20g
- Carbohydrates: 25-35g
- Fiber: 5-8g
This meal is a good source of protein, vitamins (especially Vitamin C from the lemon and Vitamin A from the carrots), and fiber.
The Crockpot is Your Friend!
Don’t let busy weeknights derail your healthy eating goals. This Lemon Herb Chicken with Roasted Vegetables is a testament to the power of the crockpot. It’s truly a simple, flavorful, and nutritious dinner that will leave you feeling satisfied and energized. Give it a try – you might just find your new favorite weeknight meal! So, grab your crockpot, gather your ingredients, and let’s get cooking! You’ve got this!
