Slow Cooker Chicken Dinner (Printable)

Tender chicken with root vegetables in herb-infused broth

# What's Needed:

→ 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, coating all surfaces evenly.
02 - Warm olive oil in a skillet over medium-high heat. Brown chicken thighs for 2-3 minutes per side until golden, developing a flavorful crust.
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 on top of the vegetable bed, then pour chicken broth evenly over the entire contents.
05 - Cover with lid and cook on low setting for 6 hours until chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
06 - Ladle into bowls, ensuring each serving receives chicken pieces and vegetables. Sprinkle with fresh parsley if desired.

# Tips for Success:

01 -
  • Almost zero active time but tastes like you spent all day cooking
  • The house smells incredible hours before dinner actually hits the table
  • Leftovers somehow taste even better the next day
02 -
  • Browning the chicken first is the difference between good and incredible, don't skip it even though it takes ten extra minutes
  • Don't overcrowd the pan when searing or the chicken will steam instead of brown, work in batches if needed
03 -
  • Low and slow is better than fast and furious, don't be tempted to crank it to high unless you're in a real emergency
  • Let it rest for 10 minutes after cooking before serving, this helps the sauce thicken slightly and the juices redistribute

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