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Crockpot Chicken with Carrots & Mushrooms

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Crockpot Chicken with Carrots & Mushrooms

3.8 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken, crockpot, dairy free, gluten-free
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 506kcal


  • 4 medium russet potato
  • 1/2 pound chicken thigh, boneless, skinless
  • 1/2 pound chicken drumsticks
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon olive oil


  • 8 medium carrot
  • 1 cup sliced mushrooms, white
  • 2 tablespoon olive oil
  • 1/2 teaspoon thyme, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 cup pineapple


  • Wash and cube potatoes. Place chicken into a crockpot and add cubed potatoes. Sprinkle with Italian seasoning, drizzle with olive oil, and cook on high for 3-4 hours.
  • About 1 hour before chicken has finished cooking, preheat oven to 400 degrees Farenheit.
  • Peel carrots and slice into rounds. Slice mushrooms.
  • Add carrots to a baking sheet and toss with olive oil, thyme, salt, and pepper. Bake for 15 minutes.
  • Remove carrots from oven, stir in sliced mushrooms, and bake for another 15 minutes. Meanwhile, chop the pineapple.
  • Serve chicken and potatoes with veggies and pineapple on the side. (Serving size: 1-2 pieces chicken, 1 cup veggies, 1 potato, 1/2 cup pineapple)
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Calories: 506kcal | Carbohydrates: 62g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 318mg | Fiber: 8g | Sugar: 16g

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