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Recipe Detail

Crockpot chicken and vegetables

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

Double this delicious, simple recipe and package the leftovers into freezer-safe containers to make your own, homemade-from-scratch frozen meals to use for lunch or a quick dinner when you’re on the run.


  • 1.5 pounds boneless skinless chicken breasts
  • 1 pound carrots, peeled and cut into 3 inch pieces
  • 1 pound gold potatoes, cut into wedges (leave the peels on for added fiber)
  • 1 cup sliced onion
  • 1 cup chopped celery
  • 1 cup low sodium chicken broth
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  1. ​Place half of the onions and celery on the bottom of a 4-quart or larger slow cooker.
  2. Pour the broth over the vegetables.
  3. Place the chicken on top of the vegetables. Sprinkle with half of the salt, pepper, thyme, basil and oregano.
  4. Place the potatoes, carrots, and rest of the onions and celery on top of the chicken.
  5. Sprinkle the garlic and the rest of the seasonings over the vegetables.
  6. Cover and cook on high for 8 hours.
Nutritional information
Nutrition Facts
Amount Per Serving
Calories 235
% Daily Value *
Total Fat 3g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 64g 21%
Sodium 404g 17%
Total Carbohydrate 25g 8%
Dietary Fiber 4.5g 18%
Sugars 5g
Protein 26g
Vitamin C 26%
Calcium 5%
Iron 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.