How to Make the Perfect Slow Cooker Chicken and Vegetable Strips
American · Easy · 250 min · 6 servings
Slow cooking transforms chicken breast into ultra-tender strips that are safe for babies to gum and self-feed without any choking risk. Combined with soft-cooked vegetables, this complete meal provides protein, zinc, and essential vitamins for healthy growth.
Why this recipe works
This Slow Cooker Chicken and Vegetable Strips recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 250 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 130 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 medium chicken breast skinless and boneless
- 1 large carrot peeled and cut into thick batons
- 1 medium zucchini cut into thick sticks
- 1 cup low sodium chicken stock
- 1 small onion halved
- 0.5 teaspoon dried thyme
Step by step instructions
Step 1: Load the Slow Cooker
Place the halved onion at the bottom of the slow cooker to act as a bed for the chicken. Add the chicken breasts on top, then arrange the carrot batons and zucchini sticks around the chicken.
Step 2: Add Liquid and Season
Pour the low sodium chicken stock over everything and sprinkle with the dried thyme. The liquid should come about halfway up the chicken ensuring moisture without drowning the vegetables.
Step 3: Slow Cook Until Tender
Cover and cook on low for 4 hours or on high for 2 hours until the chicken is completely cooked through and very tender. The chicken should shred easily with two forks when done.
Step 4: Shred and Serve
Remove the chicken and shred it into long thick strips following the grain of the meat. Return strips to the cooker to soak up juices, then serve with the softened carrot and zucchini sticks for baby to pick up.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken breast → boneless skinless chicken thigh for a more tender and flavorful result
- low sodium chicken stock → plain water with a bay leaf for a no-sodium option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cutting the chicken against the grain which produces crumbly pieces that are harder for baby to grip and manage
- Cooking on high heat for too long which can make the chicken dry and stringy rather than tender and moist
Nutrition facts
Per serving: 130 calories, 18g protein, 8g carbs, 3g fat, 2g fiber.
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