Slow Cooker Chicken Dinner (Printable)
Tender chicken thighs with vegetables in herb-infused sauce
# What You 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 thoroughly with salt, pepper, paprika, thyme, and rosemary, ensuring even coating on all sides.
02 - Warm olive oil in a skillet over medium-high heat. Sear 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 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 until chicken is tender and vegetables are fork-tender.
06 - Ladle onto plates, ensuring each serving receives chicken and vegetables. Sprinkle with fresh parsley if desired.
# Expert Tips:
01 -
- The house fills with incredible aromas that make coming home feel like a warm embrace
- Everything cooks together in one pot, meaning minimal cleanup and maximum flavor
02 -
- Browning the chicken first makes a remarkable difference in depth of flavor, so do not skip this step even when tired
- Resist the urge to lift the lid during cooking, as every peek adds about 15 minutes to the cooking time
03 -
- Cut vegetables into uniform chunks so everything finishes cooking at the same time
- Layer denser vegetables like carrots and potatoes on the bottom where they cook more thoroughly