Slow Cooker Chicken Dinner (Printable View)
Hearty chicken with vegetables slow-cooked in herb-infused broth
# What You'll Need:
→ Meats
01 - 4 bone-in, skinless chicken thighs
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 3 medium potatoes, cut into cubes
04 - 1 large onion, sliced
05 - 2 celery stalks, chopped
06 - 3 garlic cloves, minced
→ Sauces & Liquids
07 - 1 cup low-sodium chicken broth
08 - 2 tablespoons olive oil
→ Spices & Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper to taste
→ Optional Garnish
13 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Rub chicken thighs generously with salt, pepper, paprika, thyme, and rosemary, ensuring even coating on all sides.
02 - Heat olive oil in a skillet over medium-high heat. Sear seasoned chicken thighs for 2-3 minutes per side until golden brown, then remove from heat.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.
04 - Arrange browned chicken thighs on top of the vegetable bed. Pour chicken broth over the chicken and vegetables.
05 - Cover with lid and cook on low setting for 6 hours, or until chicken registers 165°F internally and vegetables are fork-tender.
06 - Ladle hot portions into bowls and garnish with fresh chopped parsley if desired.
# Expert Advice:
01 -
- The house smells incredible all day long like someone has been cooking for hours when really you just tossed everything in a pot and walked away
- Leftovers taste even better the next night which means one less meal to plan
02 -
- Skip the browning step if you are rushing but you will taste the difference in the final depth of flavor
- Resist the urge to lift the lid during cooking every time you do you add about 15 minutes to the cooking time
03 -
- Deglaze your skillet with a splash of white wine after browning the chicken for an instant flavor upgrade
- Layer vegetables wisely putting heartier ones like carrots and potatoes at the bottom so they cook through without getting mushy