Slow Cooker Chicken Dinner (Printer-friendly)

Tender chicken thighs slow-cooked with carrots, potatoes, and aromatic herbs in savory broth.

# 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 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. Sear chicken thighs for 2-3 minutes per side until golden brown, then remove from heat.
03 - Arrange carrots, potatoes, onion, celery, and garlic evenly in the bottom of the slow cooker insert.
04 - Place browned chicken thighs on top of the vegetable layer in the slow cooker.
05 - Pour chicken broth over the chicken and vegetables, ensuring even distribution.
06 - Cover and cook on low setting for 6 hours, or until chicken is tender and vegetables are fully cooked through.
07 - Transfer to serving plates and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The chicken becomes so tender it literally falls off the bone with just a gentle nudge from your fork
  • Once everything is in the slow cooker, you can forget about it and go about your day while dinner basically makes itself
02 -
  • Skip the searing step if youre rushed, but I promise that extra 5 minutes creates a depth of flavor that makes people ask whats your secret
  • Resist the urge to lift the lid during cooking, because every time you do, you add about 15 minutes to the cooking time
03 -
  • Use a paper towel to pat the chicken really dry before seasoning, because this helps the spices adhere better and improves the sear
  • Let the chicken rest for 5 minutes before serving so the juices redistribute throughout the meat

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