# Lean and Green Crockpot Chicken with Zucchini and Tomatoes These lean and green crockpot chicken recipes start with one easy pot: chicken breast, zucchini, peppers and tomatoes in a garlic-herb broth. It is light, high in protein and very low in carbs, so it fits a lean and green style of eating. ![Lean and Green Crockpot Chicken with Zucchini and Tomatoes](https://irenpins.com/wp-content/uploads/2026/11/Crockpot_chicken_with_vegetables_dba2a929.webp) [Print](#wpzoom-recipe-card-optavia-chicken-crockpot-recipes) ## Lean and Green Crockpot Chicken with Zucchini and Tomatoes Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 4 servings Prep time 15 minutes Cooking time 4 hours  30 minutes Chicken breast cooks gently with zucchini, peppers and tomatoes in a garlic and herb broth. It is a light, low-carb dinner with plenty of protein. ### Ingredients - 1 1/2 lb boneless skinless chicken breasts - 2 medium zucchini, sliced in half-moons - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup cherry tomatoes, halved - 1/2 small yellow onion, sliced - 4 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 tsp dried oregano - 1 tsp dried basil - 1 tsp garlic powder - 1/2 tsp smoked paprika - 1 tsp kosher salt - 1/2 tsp black pepper - 2 Tbsp lemon juice - 2 Tbsp fresh basil, chopped ### Directions - Mix the oregano, dried basil, garlic powder, paprika, salt and pepper in a small bowl. - Season the chicken breasts on both sides with the spice mix. - Scatter the onion, garlic and bell peppers in the bottom of the slow cooker. - Pour in the chicken broth. Lay the chicken on top of the vegetables. - Cover and cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 to 2 1/2 hours. - Add the zucchini and cherry tomatoes on top of the chicken. Cover and cook another 45 to 60 minutes on LOW, until the zucchini is just tender. - Check that the chicken reads 165°F in the thickest part. - Remove the chicken and shred it with two forks, or slice it into thick pieces. - Stir the lemon juice into the vegetables and juices. - Serve the chicken over the vegetables with a spoonful of juices and fresh basil on top. ### Notes Serving size is about one-quarter of the chicken plus vegetables. Swap in cauliflower rice or spinach to bulk up the plate. Leftovers keep 4 days in the fridge. Check your plan guide for portion and condiment rules, since these differ. ## Why this style of dinner suits the slow cooker Lean and green meals call for lean protein and non-starchy vegetables. A slow cooker handles both without any added fat. The chicken cooks in steam and broth, so it stays moist even though breast meat has almost no fat to protect it. It also takes almost no effort, which matters on the days when you are tired and tempted to order something instead. The vegetables go in late, which matters. Zucchini releases a lot of water and turns soft within an hour. Adding it near the end keeps some bite and stops the pot from turning into soup. The result is a bright, simple dinner with no sauce at all. The pot cooks while you are at work, and the kitchen stays cool with no pan to wash. ## Ingredient notes Chicken breast: pick even-sized breasts, about 6 ounces each. If they are very thick, cut them in half through the middle so they cook at the same rate. Pound thick breasts lightly or slice them through the middle if some are much larger than others. Zucchini: choose small to medium ones. Large zucchini have watery, seedy centers and make the broth thin. Bell peppers: red ones are sweeter, green are more bitter. Using both gives balance and color. Use any color of pepper you like. Orange and yellow ones are sweet and work well here. Cherry tomatoes: they burst slightly in the heat and release sweetness. Halve them so the juices run into the pot. Fresh herbs and lemon: these are the finishing touches that make a low-fat dish taste lively, so do not skip them. ## Tips for tender chicken and good texture Do not overcook the chicken: breast meat dries out quickly. Check it at 3 1/2 hours, and take it out the minute it hits 165°F. A digital thermometer takes the guesswork out, which matters most with a lean cut. Add the zucchini late: it needs less than an hour. If it goes in at the start, you will end up with mush. Cut the zucchini thick, about half an inch, so it holds its shape after the last hour. Do not add extra broth, the most common mistake: vegetables release their own water. One cup is enough, and more makes the dish bland and thin. ![optavia chicken crockpot recipes](https://irenpins.com/wp-content/uploads/2026/11/Lean_and_Green_Crockpot_Chicken_4a55b664.webp) ## Swaps and variations Use boneless thighs for more flavor, with a little more fat. Swap zucchini for yellow squash, green beans or broccoli. A teaspoon of Italian seasoning can replace the single herbs, and a pinch of red pepper flakes adds heat. A handful of fresh spinach stirred in at the end wilts into the broth and adds extra greens. Do not add canned beans, potatoes or pasta if you are following a low-carb plan. These change the carb count and defeat the purpose of the meal. ## What to serve with it The dish is built to be eaten on its own, with the vegetables as the side. If you want extra volume, add a side salad with lemon and olive oil, or steamed cauliflower rice. Keep the plate simple and let the herbs lead. A wedge of lemon on the side makes each bite taste brighter. ## Storing and reheating Pack the chicken and vegetables in separate containers for up to 4 days in the fridge, so the chicken does not get watery. Meal prep five portions on Sunday and you have lunches ready. Add fresh basil only after reheating so it keeps its color. Freezing is fine for the chicken for up to 2 months, but zucchini turns very soft. Reheat in the microwave at 70 percent power, stirring once, until the chicken is steaming.