Slow Cooker Chicken Dinner (Print)

Tender chicken with vegetables in herb-infused sauce, slow-cooked for maximum flavor.

# 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 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 depth of flavor but can be skipped for convenience.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.
04 - Arrange the browned chicken thighs on top of the vegetable bed, ensuring even distribution.
05 - Pour chicken broth over the chicken and vegetables, distributing evenly.
06 - Cover and cook on low setting for 6 hours, or until chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
07 - Ladle into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The house smells incredible all day long, which is basically free aromatherapy
  • Everything cooks in one pot, so cleanup is minimal and you can actually relax
02 -
  • Browning the chicken first takes 10 extra minutes but transforms the flavor from good to restaurant-quality
  • Cutting vegetables into similar-sized chunks ensures everything finishes cooking at the same time
03 -
  • A splash of white wine added with the broth creates a more complex, sophisticated sauce
  • Letting the chicken rest for 5 minutes before serving keeps it incredibly juicy