Slow Cooker Chicken Dinner (Printable)
Tender chicken thighs slow-cooked with carrots, potatoes, and aromatic herbs in a savory broth. Hearty, comforting, and effortlessly delicious.
# 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 Make It:
01 - Rub chicken thighs thoroughly with salt, pepper, paprika, thyme, and rosemary, ensuring even coating 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 transfer to a plate.
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 vegetable bed.
05 - Pour chicken broth evenly over the chicken and vegetables.
06 - Cover with lid and cook on low setting for 6 hours, until chicken reaches internal temperature of 165°F and vegetables are fork-tender.
07 - Ladle into bowls and sprinkle with fresh parsley if using.
# Expert Advice:
01 -
- The slow cooker does almost all the work while you go about your day
- Browning the chicken first creates a depth of flavor that feels restaurant quality
- Leftovers taste even better the next day, if there are any
02 -
- Skip the browning step and you will still have a decent meal, but add it and you will have something extraordinary
- Do not lift the lid during cooking, every peek adds 15 to 20 minutes to your time
03 -
- Pat the chicken dry before seasoning for better browning
- Cut vegetables into similar sized chunks so they cook evenly