Slow Cooker Chicken Dinner (Printable)

Tender chicken with vegetables in herb-infused sauce

# What you need:

01 - 4 bone-in, skinless chicken thighs

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

07 - 1 cup low-sodium chicken broth

08 - 2 tablespoons olive oil

09 - 1 teaspoon dried thyme

10 - 1 teaspoon dried rosemary

11 - 1 teaspoon paprika

12 - Salt and pepper to taste

13 - 2 tablespoons fresh parsley, chopped

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 to enhance flavor depth.

03 - Layer carrots, potatoes, onion, celery, and garlic evenly across the bottom of the slow cooker insert.

04 - Arrange browned chicken pieces on top of the vegetable bed, ensuring even distribution for consistent cooking.

05 - Pour chicken broth evenly over the chicken and vegetables, allowing it to seep down through the layers.

06 - Cover with lid and cook on low setting for 6 hours until chicken is fork-tender and vegetables are fully cooked through.

07 - Ladle hot portions into bowls and garnish with freshly chopped parsley, if desired.

01 -

Set it and forget it cooking that lets you go about your day while dinner practically makes itself
Chicken so tender it falls apart at the touch of a fork, infused with herbs and surrounded by buttery vegetables

02 -

Skip the browning step and you still get a decent dinner, but take those few minutes to sear the chicken first and the difference is night and day
Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to your cooking time

03 -

A splash of white wine added with the broth creates a restaurant-quality depth of flavor
Pat the chicken completely dry before seasoning, otherwise the spices just slide right off