Slow Cooker Chicken Dinner (Printable)
Tender chicken with root vegetables in herb-infused sauce, perfect for easy family dinners.
# 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 - 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. Brown chicken thighs for 2-3 minutes per side to develop flavor and color.
03 - Arrange carrots, potatoes, onion, celery, and garlic in an even layer at 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 until chicken registers 165°F and vegetables are fork-tender.
07 - Transfer to serving plates and garnish with fresh chopped parsley if desired.
# Expert Advice:
01 -
- The chicken becomes impossibly tender, falling right off the bone
- Whole vegetables cook down into something sweet and comforting
- Almost zero active time, just the secret of letting slow heat do the work
02 -
- Skip the browning step if you are pressed for time, but you will sacrifice that restaurant-quality depth
- Opening the lid too often adds 15-20 minutes of cooking time each time
- The sauce will be thin, which is perfect for soaking into crusty bread or rice
03 -
- Pat the chicken completely dry before seasoning for better browning
- Layer dense vegetables like carrots and potatoes on the bottom where they cook longest