Slow Cooker Chicken Dinner (Print version)
Tender chicken with vegetables in herb-infused sauce, slow-cooked to perfection.
# 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 make it:
01 - Generously coat chicken thighs with salt, pepper, paprika, thyme, and rosemary, pressing spices into meat for adherence.
02 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 2-3 minutes per side to develop flavor and color.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly in the bottom of the slow cooker.
04 - Place browned chicken thighs on top of the vegetable bed, ensuring even spacing.
05 - Pour chicken broth over the chicken and vegetables, distributing evenly.
06 - Cover and cook on low setting for 6 hours until chicken reaches internal temperature of 165°F and vegetables are fork-tender.
07 - Transfer to serving plates or bowls and garnish with fresh chopped parsley if desired.
# Expert suggestions:
01 -
- The chicken practically falls off the bone, and those vegetables soak up all that herb infused goodness until they are meltingly tender.
- Set it and forget it cooking means you can go about your day while dinner practically makes itself.
02 -
- Searing the chicken first creates a flavor foundation that slow cooking alone cannot achieve.
- Resist the urge to lift the lid too often. Every peek adds about 15 minutes to the cooking time.
03 -
- Cut vegetables into similar sized chunks so they cook evenly.
- Pat the chicken dry before seasoning to help it brown better.