Slow Cooker Chicken Dinner (Printable)

Tender chicken with vegetables in herb-infused sauce

# 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

# Directions:

01 - Rub chicken thighs thoroughly with salt, pepper, paprika, thyme, and rosemary, coating all surfaces evenly.
02 - Warm olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.
04 - Place browned chicken thighs on top of the vegetables. Pour chicken broth over the entire mixture.
05 - Cover with lid and cook on low setting for 6 hours until chicken is fork-tender and vegetables are completely softened.
06 - Transfer to serving bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Hints:

01 -
  • Set it in the morning and come home to dinner waiting for you
  • The chicken becomes impossibly tender, practically falling off the bone
  • One pot means minimal cleanup and maximum relaxation
02 -
  • That extra step of browning the chicken first makes a huge difference in depth of flavor
  • Resist the urge to lift the lid during cooking, every peek adds 15 minutes to the time
03 -
  • Add a splash of white wine before cooking for restaurant-worthy depth
  • Layer vegetables in order of cooking time, harder ones on bottom

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