Slow Cooker Chicken Dinner (Printable)

Tender chicken with vegetables in herb-infused sauce, slow-cooked to perfection.

# 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 season chicken thighs on all sides with salt, pepper, paprika, dried thyme, and dried rosemary, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken thighs and sear for 2-3 minutes per side until golden brown. This step develops depth of flavor but can be skipped for convenience.
03 - Arrange carrots, potatoes, onion, celery, and minced 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. Pour chicken broth evenly over the entire dish, ensuring some liquid reaches the bottom layer.
05 - Cover with lid and cook on low setting for 6 hours. The chicken is done when it reaches an internal temperature of 165°F and vegetables are fork-tender.
06 - Ladle the slow cooker meal into bowls, ensuring each serving receives both chicken and vegetables. Top with freshly chopped parsley for brightness and color.

# Expert Advice:

01 -
  • It turns the cheapest cuts of chicken into falling-apart tender meat that practically shreds with a spoon
  • Your kitchen smells like you have been cooking all day even though you barely lifted a finger
02 -
  • The browning step is technically optional but I have tested it both ways and it absolutely makes a noticeable difference in flavor
  • Do not lift the lid during cooking unless absolutely necessary as it lets heat escape and adds time
03 -
  • Place the chicken thighs skin-side up during cooking so they do not get soggy from sitting in the liquid
  • If your broth seems too thin at the end, remove the lid and cook on high for 30 minutes to reduce

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