Slow Cooker Harvest Chicken served with vegetables and herbs for healthy dinner.

Wholesome & Comforting: Slow Cooker Harvest Chicken Recipe for Easy Healthy Dinners

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Why Make This Recipe

This Slow Cooker Harvest Chicken recipe is perfect for busy nights when you want something healthy and comforting. It combines tender chicken with a colorful mix of fall vegetables, making it a wholesome meal that requires minimal effort. Simply toss everything into your slow cooker, and let it do the work for you. With rich flavors and a hearty texture, this dish is sure to warm you up and keep you satisfied.

How to Make Wholesome & Comforting: Slow Cooker Harvest Chicken

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 1 cup butternut squash, diced
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup low-sodium chicken broth
  • Fresh parsley, for garnish

Directions

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a skillet and sear chicken for 2–3 minutes on each side until golden. (This step is optional but recommended for enhanced flavor.)
  3. In the slow cooker, place Brussels sprouts, sweet potato, carrots, butternut squash, onion, and garlic.
  4. Sprinkle the vegetables with thyme, rosemary, cinnamon, and nutmeg.
  5. Pour the chicken broth evenly over the vegetables.
  6. Place the seared chicken thighs skin-side up on top of the vegetables.
  7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
  8. Before serving, garnish with fresh parsley and spoon some broth over the top.

How to Serve Wholesome & Comforting: Slow Cooker Harvest Chicken

Serve this dish hot, straight from the slow cooker. A sprinkle of fresh parsley on top adds a nice touch. This meal pairs well with whole grain bread or a simple side salad to complete your dinner. Enjoy it for a cozy family meal or share it with friends during gatherings.

How to Store Wholesome & Comforting: Slow Cooker Harvest Chicken

To store leftovers, place them in an airtight container and refrigerate. Enjoy the dish within 3 to 4 days for the best taste. You can also freeze portions for up to 2-3 months. Thaw in the fridge overnight before reheating.

Tips to Make Wholesome & Comforting: Slow Cooker Harvest Chicken

  • If you want extra flavor, marinate the chicken thighs in olive oil, herbs, and spices overnight before cooking.
  • Feel free to swap out or add your favorite seasonal vegetables, like parsnips or turnips.
  • If you like a thicker sauce, remove the chicken once it’s cooked and let the broth simmer in the slow cooker for an additional 15-20 minutes.

Variation

You can make this dish using boneless, skinless chicken breasts. Just reduce the cooking time, as they cook faster than thighs. Additionally, try adding a splash of apple cider vinegar for an extra zing!

FAQs

1. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs. Just cook them on HIGH for 5–6 hours or LOW for 7–8 hours.

2. What if I don’t have all the spices?
You can use other herbs and spices you have on hand. Italian seasoning or a mix of your favorite herbs can work well.

3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as written. Just ensure that the broth is labeled gluten-free if you’re sensitive to gluten.

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Slow Cooker Harvest Chicken

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  • Author: jurgentukur
  • Total Time: 375 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A wholesome and comforting dish that combines tender chicken with a colorful mix of fall vegetables, perfect for busy nights.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 1 cup butternut squash, diced
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup low-sodium chicken broth
  • Fresh parsley, for garnish

Instructions

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a skillet and sear chicken for 2–3 minutes on each side until golden. (This step is optional but recommended for enhanced flavor.)
  3. In the slow cooker, place Brussels sprouts, sweet potato, carrots, butternut squash, onion, and garlic.
  4. Sprinkle the vegetables with thyme, rosemary, cinnamon, and nutmeg.
  5. Pour the chicken broth evenly over the vegetables.
  6. Place the seared chicken thighs skin-side up on top of the vegetables.
  7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
  8. Before serving, garnish with fresh parsley and spoon some broth over the top.

Notes

For added flavor, marinate the chicken thighs overnight. Feel free to swap in seasonal vegetables as desired.

  • Prep Time: 15 minutes
  • Cook Time: 360 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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