Slow Cooker Chicken Dinner (Printable version)
Tender chicken with root vegetables in a savory herb broth, slow-cooked to perfection.
# List of ingredients:
→ 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
# Directions:
01 - Rub chicken thighs thoroughly with salt, pepper, paprika, dried thyme, and dried rosemary, ensuring even coating on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Brown seasoned chicken thighs for 2 to 3 minutes per side until golden brown, then transfer to a plate.
03 - Arrange carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.
04 - Place browned chicken thighs on top of the vegetable layer. Pour chicken broth over the chicken and vegetables.
05 - Cover with lid and cook on low setting for 6 hours until chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
06 - Ladle chicken and vegetables into bowls, spooning broth over the top. Sprinkle with fresh chopped parsley if desired.
# Expert Advice:
01 -
- The chicken practically falls off the bone and the vegetables soak up all that herb infused flavor
- Set it and forget it cooking that gives you a home cooked meal with almost zero effort
02 -
- Skipping the browning step saves time but you lose that deep caramelized flavor that makes this exceptional
- Resist the urge to lift the lid too often, every peek adds 15 minutes to the cooking time
03 -
- Add a splash of white wine before cooking for a restaurant quality depth
- Pat the chicken very dry before seasoning for the best browning results