Slow Cooker Chicken Dinner (Printable Version)

Hearty chicken with vegetables slow-cooked in herb broth

# 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 coat 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. This step enhances flavor depth.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.
04 - Place browned chicken thighs directly on top of the vegetable bed.
05 - Pour chicken broth evenly over the chicken and vegetables.
06 - Cover and cook on low setting for 6 hours, or until chicken registers 165°F internally and vegetables are fork-tender.
07 - Ladle onto plates and garnish with fresh chopped parsley if desired.

# Helpful Hints:

01 -
  • The chicken becomes so tender it practically falls apart when you look at it
  • Everything cooks in one pot, leaving you with almost zero cleanup
  • The herb-infused sauce creates its own rich gravy while it cooks
02 -
  • Browning the chicken first is not technically required but the flavor difference is remarkable
  • The sauce will be thin, which is perfect for soaking into rice or crusty bread
  • Cutting vegetables into similar sized chunks ensures everything finishes cooking at the same time
03 -
  • A splash of white wine added to the broth creates a restaurant quality depth
  • Layer vegetables with carrots and potatoes on the bottom so they cook through completely

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