This slow cooker green goddess chicken and veggies recipe is not only balanced, but it's so easy to recreate and absolutely delicious! You can feel good about making this healthy chicken recipe for your family on a busy weeknight!
Although slow cooker recipes tend to be more popular in the fall, this specific crockpot green goddess chicken can be enjoyed throughout the year!
If you love this easy slow cooker meal, you will love my Slow Cooker Lemon Herb Chicken, Slow Cooker Honey Garlic Chicken, and my 5 Ingredient Crockpot Chicken!
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Ingredients
- Yellow Potatoes, Diced – Provide a creamy texture and mild sweetness while adding fiber, potassium, and energy-boosting carbohydrates.
- Salt and Pepper, To Taste- Enhances the natural flavors of the dish.
- Primal Kitchen Green Goddess Dressing – Infuses the dish with bright, herby, and tangy flavors while offering healthy fats from avocado oil.
- Chicken Bone Broth (Optional) – Deepens the umami flavor and adds collagen, which supports joint and gut health. In this case I use it to get the excess dressing out of the sides of the bottle (you can skip this step).
- Garlic Clove, minced or finely grated(Optional): Garlic – Enhances the dish with a rich, savory depth while providing antioxidants and immune-boosting benefits.
- Boneless, Skinless Chicken Breasts – A lean protein source that absorbs flavors well while keeping the dish hearty and filling.
- Fresh Spinach – Wilts into the dish, adding a pop of color, mild earthiness, and a boost of vitamins A, C, and iron. Feel free to skip if you are not a fan of spinach!
- Shredded Parmesan – Adds a salty, nutty depth of flavor while providing calcium and protein for bone health.
See recipe card for quantities.
Instructions
- Step one: Start by washing your potatoes very well and removing any excess dirt. Dice your potatoes into small pieces to allow for even cooking. Place them into the crockpot and then season with salt and pepper, to taste.
- Step two: Grab a small mixing bowl and add in your primal kitchen green goddess dressing. If using, add about 1-2 tablespoons of chicken bone broth to the dressing bottle. Shake and then pour into the mixing bowl. Then add in the finely grated or minced garlic clove, if using. Next add in your chicken breasts. Use your hands or a mixing utensil to make sure that the chicken is evenly coated in the marinade.
- Step three: Add your marinated chicken breasts on top of the potatoes. Then add in any of the remaining marinade on top. Cover and cook on low for 4-6 hours or until your chicken reaches an internal temperature of 165 F and your potatoes are fork tender.
- Step four: Five minutes before serving, remove the chicken from the slow cooker on to a plate and use two forks to shred your chicken. Add the shredded chicken back into the slow cooker, give it a stir and then and add in a bag of fresh spinach. Close the lid to allow the spinach to wilt for 5 minutes or so.
- Step five: Just before serving, stir the spinach into the chicken once it has wilted. Add in your shredded parmesan, stir one more time, and then portion and serve! Add some additional parmesan on top if desired.
Substitutions
- Dairy-Free - skip the added parmesan cheese to make this recipe dairy-free or use dairy-free parmesan cheese.
- Gluten-Free- this recipe is gluten-free on its own.
- Boneless, skinless chicken breast- Use boneless chicken thighs instead of breast if desired.
- Green goddess dressing- I use Primal kitchen green goddess dressing for this recipe for convenience, but feel free to make your own dressing. I love using this green goddess recipe from the real food dietitians.
Variations
- Cilantro Lime- Feel free to use Primal Kitchen Cilantro Lime dressing instead.
This recipe is toddler and kid friendly!
Equipment
All you need to make this Slow Cooker Green Goddess Chicken & Veggies is a:
- 6 Quart Crock-Pot: This is the multicooker I just got and love!
- Small Mixing Bowl
- Digital Meat thermometer
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers of this slow cooker chicken can be stored in an airtight container in the fridge for up to 4 days.
Dietitian Tip
This slow cooker green goddess chicken is already balanced but adding a side salad is a great way to include some additional fiber and nutrients.
Main Course
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Slow Cooker
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Slow Cooker Green Goddess Chicken & Veggies
This slow cooker green goddess chicken and veggies recipe is not only balanced, but it's so easy to recreate and absolutely delicious! You can feel good about making this healthy meal for your family on a busy weeknight!
Equipment
- 6 Quart Slow Cooker
Ingredients
- 4 Yellow Potatoes Diced
- Salt and Pepper To Taste
- 1 Bottle Primal Kitchen Green Goddess Dressing
- 2 Tablespoons Chicken Bone Broth Optional
- 1 Garlic Clove minced or finely grated (Optional)
- 1.5 Pounds Boneless Skinless Chicken Breasts
- 1 Bag (6-8 ounces) Fresh Spinach
- ⅓ Cup Shredded Parmesan
Instructions
- Step one: Start by washing your potatoes very well and removing any excess dirt. Dice your potatoes into small pieces to allow for even cooking. Place them into the crockpot and then season with salt and pepper, to taste.
- Step two: Grab a small mixing bowl and add in your primal kitchen green goddess dressing. If using, add about 1-2 tablespoons of chicken bone broth to the dressing bottle. Shake and then pour into the mixing bowl. Then add in the finely grated or minced garlic clove, if using. Next add in your chicken breasts. Use your hands or a mixing utensil to make sure that the chicken is evenly coated in the marinade.
- Step three: Add your marinated chicken breasts on top of the potatoes. Then add in any of the remaining marinade on top. Cover and cook on low for 4-6 hours or until your chicken reaches an internal temperature of 165 F and your potatoes are fork tender.
- Step four: Five minutes before serving, remove the chicken from the slow cooker on to a plate and use two forks to shred your chicken. Add the shredded chicken back into the slow cooker, give it a stir and then and add in a bag of fresh spinach. Close the lid to allow the spinach to wilt for 5 minutes or so.
- Step five: Just before serving, stir the spinach into the chicken once it has wilted. Add in your shredded parmesan, stir one more time, and then portion and serve! Add some additional parmesan on top if desired.
Nutrition
Calories: 506kcalCarbohydrates: 33gProtein: 35gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 92mgSodium: 645mgPotassium: 1231mgFiber: 4gSugar: 1gVitamin A: 115IUVitamin C: 35mgCalcium: 107mgIron: 2mg
Tried this recipe?Let us know how it was!
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Maegan White says
Can this be done in an instant pot as described above but cook time on pressure for about 25 min?
christina.klapper says
Yes!! I think that should work, it may even need a little less time than that, but I have not personally tried it, unfortunately so I can't be certain!
Sarah says
This was great for the whole family. Served it with a roll and fruit for my 3 year old and he loved the chicken. Chopped it up for my 8 month old and he ate it up too!