Slow Cooker Chicken Dinner (Printable)

Tender chicken and vegetables slow-cooked in herb broth

# 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

# Steps:

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. Sear chicken thighs for 2-3 minutes per side until golden brown, then remove from heat.
03 - Arrange carrots, potatoes, onion, celery, and garlic evenly in the bottom of the slow cooker.
04 - Place browned chicken thighs on top of the vegetable layer.
05 - Pour chicken broth over the chicken and vegetables.
06 - Cover and cook on low setting for 6 hours, or until chicken is fork-tender and vegetables are fully cooked.
07 - Transfer to serving plates and garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • The house smells incredible all day long, which honestly feels like a reward in itself
  • It is practically foolproof, even on days when you can barely remember your own name
  • Leftovers somehow taste even better the next day
02 -
  • Skip the browning step if you are rushed, but you really will taste the difference
  • Keep the slow cooker lid on during cooking because every peek adds valuable cooking time
  • The vegetables at the bottom might look overdone but that is exactly what makes them taste incredible
03 -
  • Add a splash of white wine to the broth for a touch of elegance
  • Use kitchen shears to cut the chicken into pieces after cooking if you prefer
  • Double the recipe and freeze half for a future emergency dinner

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