Slow Cooker Chicken Dinner (Printable)

Tender chicken with vegetables in herb-infused sauce

# What you'll 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, ensuring even coverage on all sides.
02 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 2-3 minutes per side to develop flavor and color.
03 - Layer carrots, potatoes, onion, celery, and garlic evenly in the bottom of the slow cooker.
04 - Arrange browned chicken pieces on top of the vegetable bed.
05 - Pour chicken broth over the chicken and vegetables.
06 - Cover and cook on low setting for 6 hours until chicken is tender and vegetables are fully cooked through.
07 - Serve hot, sprinkled with fresh parsley if desired.

# Expert Tips:

01 -
  • Everything goes into one pot and essentially cooks itself while you handle life
  • The chicken becomes impossibly tender, practically falling off the bone when you serve it
02 -
  • Skip the browning step if you're rushing but you'll sacrifice that incredible depth of flavor that comes from the sear
  • The broth might seem thin at first but it will reduce and concentrate beautifully over the cooking time
03 -
  • A splash of white wine before cooking adds sophisticated depth that people can't quite put their finger on
  • Layer vegetables from slowest cooking on bottom to fastest on top for perfect texture

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