This is my humble, five-ingredient slow cooker asparagus chicken that I default to on those nights when I stare into the fridge and think, “I have no idea what to make.” It’s literally as simple as dropping chopped asparagus over raw chicken thighs in the slow cooker, adding three pantry-friendly ingredients, and walking away. The result is a cozy, springy supper that tastes way more intentional than the five minutes of effort it requires—very much a ‘poor man’s’ version of a fancy roasted chicken and asparagus dinner, but with zero fuss and almost no dishes.
I like to serve this asparagus chicken over steamed white or brown rice so it can soak up the garlicky, lemony juices from the slow cooker. Buttered egg noodles or mashed potatoes also work really well if you’re craving something extra comforting. Add a simple green salad or sliced tomatoes with a drizzle of olive oil and salt to round out the plate. If you want to stretch the meal, serve with a loaf of crusty bread to mop up the cooking liquid.
Slow Cooker Asparagus ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound fresh asparagus, trimmed and chopped into 1- to 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning (or to taste)
Directions
Place the raw chicken thighs in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly.
In a small bowl or measuring cup, whisk together the chicken broth, olive oil, and lemon pepper seasoning until the seasoning is mostly dissolved.
Pour the broth mixture evenly over the raw chicken thighs in the slow cooker, trying to coat as much of the surface as possible.
Trim the woody ends off the asparagus, then chop the asparagus into 1- to 2-inch pieces.
Drop the chopped asparagus over the raw chicken thighs in the slow cooker, spreading it out so it mostly covers the chicken. The asparagus will steam and soften as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through (reaching an internal temperature of at least 165°F/74°C) and the asparagus is tender but not mushy.
Once cooked, taste the broth and add a pinch of extra lemon pepper or salt if needed. Gently stir the asparagus and chicken together so everything is coated in the juices, being careful not to shred the chicken too much unless you prefer it that way.
Serve the asparagus and chicken with some of the cooking juices spooned over the top, over rice, noodles, or potatoes.
Variations & Tips
For a creamier version, stir in 1/4 to 1/3 cup of cream cheese or heavy cream during the last 15 minutes of cooking, letting it melt into the juices. If you like extra brightness, squeeze fresh lemon juice over the finished dish or add lemon zest along with the lemon pepper. You can swap chicken thighs for boneless, skinless chicken breasts; just check for doneness earlier, as breasts can dry out if overcooked—start checking at about 3 hours on LOW or 2 hours on HIGH. If asparagus is pricey or out of season, use frozen green beans or broccoli florets (add them for the last 1 1/2 to 2 hours on LOW so they don’t overcook). For more garlic flavor, add 2 to 3 minced garlic cloves with the broth mixture. Food safety tips: Always place the chicken in the slow cooker fully thawed, not frozen, so it moves quickly through the temperature danger zone. Make sure the thickest part of the chicken reaches at least 165°F/74°C; use an instant-read thermometer if you have one. Do not leave the finished dish sitting at room temperature for more than 2 hours. Cool leftovers promptly and refrigerate in a shallow container; eat within 3 to 4 days, reheating until steaming hot before serving.
