Easy and Delicious Crockpot Chicken with Roasted Brussels Sprouts Recipe

If you want a meal that feels homemade but requires minimal effort, this crockpot chicken with roasted Brussels sprouts is a perfect choice. It combines tender, flavorful chicken cooked slowly in a crockpot with crispy, slightly sweet Brussels sprouts roasted to perfection. This dish is not only satisfying but also versatile and great for busy weeknights or meal prep.

Tender shredded crockpot chicken with roasted Brussels sprouts and rice

Ingredients

For the Crockpot Chicken

• 2 boneless, skinless chicken breasts

• ½ cup Italian dressing (non-creamy)

• ¼ cup chicken broth

• Salt and pepper, to taste

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon onion powder

  
  

For the Roasted Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and pepper, to taste

• ½ teaspoon garlic powder

• 1 to 2 teaspoons honey (just a touch)

  
  

For Serving

• Cooked rice (white or brown)

  
  

Step-by-Step Instructions

1. Cook the Chicken in the Crockpot

Start by placing the chicken breasts in the crockpot. Pour the Italian dressing and chicken broth over the chicken. Sprinkle salt, pepper, garlic powder, paprika, and onion powder evenly on top. Cover the crockpot and cook on HIGH for about 3 hours. The chicken will become tender and easy to shred. Once cooked, shred the chicken directly in the crockpot using two forks, then stir to coat the shredded chicken in the flavorful juices. Set aside.

2. Roast the Brussels Sprouts

Preheat your oven to 450°F (230°C). Place the halved Brussels sprouts in a baking dish or on a sheet pan. Drizzle with olive oil, then season with salt, pepper, garlic powder, and a small amount of honey. Toss everything together to coat the sprouts evenly. Arrange the Brussels sprouts cut-side down on the pan. Roast for about 30 minutes, tossing once halfway through, until they turn golden brown and crispy on the edges.

3. Assemble Your Meal

Spoon cooked rice onto plates or bowls. Top the rice with the shredded Italian chicken and roasted Brussels sprouts. Don’t forget to drizzle some of the chicken juices from the crockpot over the entire dish. This simple sauce adds extra moisture and flavor that ties everything together.

Nutrition Information (Per Serving)

| Nutrient | Amount

|--------------------|-----------------

| Calories | 350 kcal

| Protein | 35 g

| Carbohydrates | 25 g

| Fat | 10 g

| Saturated Fat | 1.5 g

| Fiber | 5 g

| Sugar | 6 g

| Sodium | 450 mg

Note: Nutrition values are approximate and may vary depending on specific ingredient brands and portion sizes.

Tips for Success and Variations

• The chicken juices left in the crockpot act as a natural sauce, so don’t skip drizzling them over your meal. It adds moisture and a burst of flavor.

• This recipe works well for meal prep. You can store leftovers in airtight containers and reheat them throughout the week.

• If you prefer, swap the rice for quinoa or cauliflower rice to keep the meal lighter or to suit dietary preferences.

• For extra flavor, add a squeeze of fresh lemon juice over the Brussels sprouts after roasting.

• If you want a bit of heat, sprinkle some red pepper flakes on the Brussels sprouts before roasting.

  
  

Why This Recipe Works

This recipe balances convenience with taste. The crockpot does most of the work, slowly cooking the chicken until it’s juicy and tender without needing constant attention. Meanwhile, roasting Brussels sprouts at a high temperature brings out their natural sweetness and creates a crispy texture that contrasts nicely with the soft chicken.

The use of Italian dressing as a marinade adds herbs and acidity, which tenderizes the chicken and infuses it with flavor. The honey on the Brussels sprouts adds a subtle sweetness that complements their slight bitterness, making them more appealing even to those who don’t usually enjoy this vegetable.