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Crockpot Chicken with Potatoes & Brussels

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Crockpot Chicken with Potatoes & Brussels

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Course: Main Course
Cuisine: American
Keyword: brussels sprouts, chicken, crockpot, dairy free, gluten-free, potatoes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4 servings
Calories: 611kcal


  • 1 pound chicken breast
  • 4 medium potato, red
  • 3 medium lemon
  • 4 tablespoon olive oil
  • 1 teaspoon oregano, dried
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon onion powder
  • 2 clove garlic

Serve With

  • 2 cup Brussels sprouts
  • 1 medium bell pepper, red
  • 2 medium apple
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lemon
  • 1/8 cup vinegar, balsamic
  • 1/4 cup almonds, sliced
  • 2 cup shredded lettuce


  • Place chicken in crockpot. Cut potatoes into 1-2 inch cubes; add to crockpot.
  • Juice 3 lemons into a small bowl and add olive oil, oregano, salt, pepper, onion powder, and minced garlic; whisk well. Pour into crockpot, covering chicken and potatoes. Cover and cook on low for 6-7 hours until chicken is no longer pink in the center.
  • Slice Brussels sprouts in half, slice pepper into thin strips, and cut apples into 1/2 inch pieces; set each aside separately.
  • Heat olive oil in a large skillet over medium. Add Brussels and season with salt and pepper. Cook for 5 minutes, stirring often, then remove from heat. Add juice from the lemon, balsamic vinegar, almonds, shredded lettuce, peppers, and apples; toss together until evenly coated.
  • Serve chicken with potatoes and Brussels on the side.
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Calories: 611kcal | Carbohydrates: 64g | Protein: 34g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 849mg | Fiber: 12g | Sugar: 18g

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