Slow Cooker Chicken Dinner (Print)
Tender chicken thighs with root vegetables and herbs, slow-cooked in a savory broth for a hearty, comforting meal.
# 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:
01 - Rub chicken thighs thoroughly with salt, pepper, paprika, thyme, and rosemary, coating all sides evenly.
02 - Heat olive oil in a skillet over medium-high heat. Brown seasoned chicken thighs for 2-3 minutes per side until golden brown, then transfer to a plate.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly in the bottom of the slow cooker insert.
04 - Arrange browned chicken thighs on top of the vegetable bed.
05 - Pour chicken broth over the chicken and vegetables.
06 - Cover with lid and cook on low setting for 6 hours until chicken is fork-tender and vegetables are fully cooked.
07 - Transfer chicken and vegetables to serving plates. Spoon broth from the slow cooker over the top. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The chicken falls apart with just a fork, no fancy techniques needed
- One pot does all the work while you go about your day
02 -
- Skipping the sear saves time but you will notice the difference in flavor
- Opening the lid too often adds 15 to 20 minutes to the cooking time each time
03 -
- Pat the chicken completely dry before seasoning for the best sear
- Layer vegetables evenly so they all cook at the same rate