Slow Cooker Chicken Dinner (Printable View)
Tender chicken thighs with carrots, potatoes, and celery in a savory herb broth
# Ingredient List:
→ 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 Prepare:
01 - Generously season chicken thighs with salt, pepper, paprika, thyme, and rosemary, ensuring even coverage on all sides.
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 - Place carrots, potatoes, onion, celery, and garlic in the bottom of the slow cooker, distributing evenly.
04 - Arrange browned chicken thighs over the vegetable layer in the slow cooker.
05 - Pour chicken broth over the chicken and vegetables, ensuring ingredients are partially submerged.
06 - Cover and cook on low setting for 6 hours, or until chicken reaches internal temperature of 165°F and vegetables are tender.
07 - Transfer to serving plates and garnish with fresh chopped parsley if desired.
# Expert Suggestions:
01 -
- Set it and forget it cooking that lets you walk away for hours
- The chicken becomes fall apart tender while infusing everything with herb goodness
- One pot means almost zero cleanup after dinner
02 -
- Browning the chicken first is not optional if you want that deep savory flavor
- Do not lift the lid during cooking, it adds 20 minutes to the time every time you peek
03 -
- Add a splash of white wine to the broth for a more sophisticated flavor
- Sweet potatoes or parsnips work beautifully as seasonal variations