Slow Cooker Chicken Dinner (Printable Version)
Tender chicken and vegetables slow-cooked in herb-infused broth for an easy, comforting meal.
# 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 Make It:
01 - Generously season chicken thighs on all sides with salt, pepper, paprika, thyme, and rosemary, pressing spices into meat to adhere.
02 - Heat olive oil in large skillet over medium-high heat. Add chicken thighs and sear for 2-3 minutes per side until golden brown. This step develops deeper flavor though optional.
03 - Place carrots, potatoes, onion, celery, and garlic in bottom of slow cooker, distributing evenly to create cooking bed for chicken.
04 - Arrange browned chicken thighs over vegetable layer, skin-side up if applicable.
05 - Pour chicken broth over chicken and vegetables, ensuring even distribution.
06 - Cover slow cooker with lid. Cook on low setting for 6 hours until chicken reaches internal temperature of 165°F and vegetables are tender.
07 - Ladle hot portions onto plates or bowls. Garnish with fresh chopped parsley if desired.
# Expert Tips:
01 -
- Everything cooks together in one pot, leaving you with barely any cleanup
- The chicken becomes fall-off-the-bone tender without any hands-on effort
02 -
- Browning the chicken first takes ten minutes but makes the difference between good and incredible
- Dont lift the lid during cooking, or youll add precious time to the process
03 -
- Add a splash of white wine to the broth for restaurant-style depth
- Throw in some parsnips with the vegetables for subtle sweetness