You know those days when you’re juggling a million things, and dinner feels like just one more thing to figure out? That’s where this Crockpot Lemon Chicken Veggies recipe swoops in like a superhero. As a mom of two wild kiddos, I live for meals that practically cook themselves while I’m busy refereeing toy battles or helping with homework. This one’s got tender chicken, bright lemon, and fresh veggies all mingling together in the slow cooker—minimal effort, maximum flavor. And the best part? It’s healthy enough to feel good about serving, but tasty enough that no one complains. Winner, winner, chicken dinner!
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Lemon Chicken Veggies Recipe
This recipe has become my go-to for so many reasons:
- Set-it-and-forget-it easy: Just layer, season, and let the crockpot work its magic while you tackle your day
- Bright, fresh flavors: The lemon and garlic make every bite pop without overpowering
- Packed with goodness: Lean protein and colorful veggies mean you’re getting nutrition without sacrifice
- Kid-approved: My picky eaters actually ask for seconds (the potatoes are their favorite part!)
- Leftovers rock: Tastes even better the next day for lunch
Trust me – this one’s going straight into your regular rotation!
Ingredients for Crockpot Lemon Chicken Veggies
Here’s everything you’ll need to make this fuss-free dinner – I’ve included my favorite substitutions too, because life happens and we improvise!
- 1.5 lbs (about 4) boneless, skinless chicken breasts – thighs work great too if you prefer darker meat
- Salt & pepper – be generous, it seasons everything!
- Garlic powder, onion powder & smoked paprika – my holy trinity for depth of flavor
- 1 lb baby red potatoes, quartered (about 1″ pieces so they cook evenly)
- ¼ cup melted butter – or swap avocado oil for dairy-free
- ¼ cup chicken bone broth – regular broth works fine in a pinch
- 1 lemon, juiced – about 2-3 tablespoons of that bright, tangy goodness
- 3-4 garlic cloves, minced (more if you’re garlic-obsessed like me!)
- 12-16 oz broccoli florets – pre-washed bags save so much time
See? Nothing fancy – just real ingredients that pack a punch of flavor. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this one! Just grab:
- A trusty 6-7 quart slow cooker (this size fits everything perfectly)
- Basic cutting board and knife for prepping veggies
- Measuring cups for liquids
- A wooden spoon for stirring
That’s it – now let’s make some magic happen!
How to Make Crockpot Lemon Chicken Veggies
Alright, let’s get cooking! This recipe is so simple, but a few key steps make all the difference between good and wow-this-is-amazing results. Here’s my tried-and-true method:
Step 1: Prep the Potatoes and Chicken
First, give those baby red potatoes a good scrub—no one wants dirt in their dinner! Quarter them into 1-inch chunks so they cook evenly (too big and they’ll stay crunchy). Now, lay the chicken breasts in your slow cooker like little soldiers. Season both sides generously with salt, pepper, garlic powder, onion powder, and that magical smoked paprika. Don’t be shy—this is your flavor foundation!
Step 2: Layer and Cook
Pile the potatoes right on top of the chicken, then repeat the seasoning shower. In a bowl, whisk together melted butter (or oil), broth, lemon juice, and minced garlic—this is your flavor bath! Pour it over everything and gently toss so the potatoes get coated. Cover and cook on high for 3-4 hours or low for 5-6 hours. You’ll know it’s ready when the potatoes are fork-tender and the chicken hits 165°F.
Step 3: Add Broccoli and Finish
Here’s my trick: add the broccoli florets 30 minutes before serving. Just scatter them on top, give another light seasoning, and let them steam to crisp-tender perfection. Any earlier, and they’ll turn to mush—trust me, I learned that the hard way! Once the broccoli’s bright green and slightly crisp, you’re done. Easy, right?
Tips for Perfect Crockpot Lemon Chicken Veggies
After making this recipe dozens of times (my family won’t let me stop!), I’ve picked up some tricks to guarantee success every time:
- Keep potatoes swimming: Make sure those potato chunks are mostly submerged in liquid – I’ll even press them down halfway through cooking if needed
- Low and slow wins: Unless you’re in a rush, the low setting keeps chicken juicier – my crockpot runs hot, so I always check early
- Broccoli timing is everything: That last 30-minute add-in makes all the difference between vibrant crisp-tender florets and sad, mushy ones
- Taste before serving: I always give the sauce a quick taste and adjust salt or lemon if needed – sometimes it wants an extra squeeze!
Follow these simple tips, and you’ll have restaurant-quality results with zero stress!
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3-Ingredient Crockpot Lemon Chicken Veggies You’ll Love
A simple and healthy crockpot recipe featuring tender lemon chicken and fresh vegetables, perfect for a family dinner.
- Total Time: 3 hours 15 minutes – 6 hours 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 pounds (or 4) skinless, boneless chicken breasts (can also use chicken thighs)
- Salt and pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Smoked paprika to taste
- 1 pound baby red potatoes, quartered
- 1/4 cup melted butter (can also use avocado oil)
- 1/4 cup chicken bone broth (can also use chicken broth)
- 1 lemon, juiced
- 3–4 garlic cloves, minced
- 12–16 oz broccoli florets, pre-washed and cut
Instructions
- Thoroughly wash your potatoes and quarter them (slice them into 4 pieces that are around 1″ in size).
- Add your chicken breast to the bottom of a 6-7 quart slow cooker. Season with salt, pepper, garlic powder, onion powder, and smoked paprika, to taste.
- Add your potatoes on top of the chicken breasts. Season again with salt, pepper, garlic powder, onion powder, and smoked paprika, to taste.
- Add in the melted butter, chicken bone broth, lemon juice, and minced garlic cloves. Toss until the seasonings and garlic are evenly distributed onto the potatoes.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- Thirty minutes before serving, add the broccoli florets on top of the potatoes in an even layer. Season again with salt, pepper, garlic powder, onion powder, and smoked paprika, to taste. Toss to distribute the seasonings evenly.
- Cover and cook for the last 30 minutes, then serve.
Notes
- Make sure the potatoes are submerged in the liquid as much as possible for even cooking.
- If your crockpot cooks hotter than average, the chicken may be ready earlier. Cooking on low is recommended to keep the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Variations for Crockpot Lemon Chicken Veggies
Oh, the possibilities! Here’s how I mix it up when I’m craving something different (or just cleaning out the fridge):
- Sweet potato swap: Use orange or purple sweet potatoes instead of reds for a vitamin boost
- Green bean gang: Toss in fresh green beans with the broccoli for extra crunch
- Zesty twist: Add lemon slices under the chicken for extra citrus punch
- Herb it up: Throw in fresh thyme or rosemary sprigs for earthy notes
The beauty? This recipe welcomes whatever veggies you’ve got! If you enjoy easy chicken meals, check out this fajita chicken cottage cheese bake for another quick option.
Serving Suggestions
This lemony chicken and veggie combo shines all on its own, but I love pairing it with fluffy quinoa or a crisp green salad for extra staying power. On busy nights, I’ll even toss everything over rice and call it a complete meal – the bright sauce makes everything better! For another great side dish idea, take a look at this recipe for orzo with roasted butternut squash.
Storage and Reheating
Leftovers? Lucky you! Store everything in an airtight container for up to 4 days – the flavors actually get better! When reheating, I splash in a teaspoon of broth or water and microwave at 50% power to keep the chicken juicy. Or, for crispy potatoes, pop them in a skillet with a drizzle of oil. Easy peasy!
Nutritional Information
Just a heads up – these numbers are estimates since ingredients can vary (like how big your chicken breasts are or how much lemon juice you squeeze). But here’s the scoop per serving:
- 350 calories – light but satisfying
- 35g protein – hello, muscle fuel!
- 25g carbs – mostly from those wholesome potatoes
- 4g fiber – thanks, broccoli!
- 12g fat – the good kind from butter and chicken
Not too shabby for a meal that tastes this good, right? If you are looking for more healthy slow cooker ideas, you might enjoy this crockpot lasagna soup.
FAQs About Crockpot Lemon Chicken Veggies
I get asked these questions all the time – here are my quick answers to make your cooking experience foolproof:
Can I use frozen broccoli instead of fresh?
Absolutely! Just add it straight from the freezer when you’d normally add fresh – no need to thaw. The texture will be slightly softer, but still delicious.
What if my crockpot runs hot?
Mine does too! Check the chicken at the 2-hour mark on high or 4-hour mark on low. If it’s already 165°F, remove it and let the potatoes finish cooking.
Can I make this Whole30 compliant?
Yes! Swap the butter for ghee or avocado oil, and use compliant broth. It’s one of my favorite Whole30 chicken crockpot recipes!
Can I prep this ahead?
You bet – chop everything the night before and store separately. In the morning, just layer and go for an easy healthy crockpot dinner!
Alright, friends – it’s your turn to make this kitchen magic happen! I can’t wait to hear how your family loves this Crockpot Lemon Chicken Veggies recipe as much as mine does. Did your kids gobble it up? Did you add your own twist with extra garlic or different veggies? Drop me a comment below and share your experience – your tips might help another busy cook out there! Now go enjoy that delicious, healthy dinner (and all the extra time you just saved). Happy slow cooking! You can also follow along for more quick meal ideas on our Facebook page.
