Description
Crockpot Herb Chicken and Veggies is a comforting, flavorful dish featuring tender chicken thighs and wholesome vegetables, all cooked to perfection in a slow cooker.
Ingredients
Chicken Thighs: 2 lbs
boneless
skinless
Baby Red Potatoes: 1.5 lbs
halved or quartered
Carrots: 4 large
peeled and chopped into 1-inch pieces
Yellow Onion: 1 large
chopped
Garlic: 5 cloves
minced
Olive Oil: 2 tablespoons
Chicken Broth: ½ cup
low-sodium
Dried Thyme: 1 teaspoon
Dried Rosemary: 1 teaspoon
Dried Oregano: 1 teaspoon
Paprika: 1 teaspoon
Salt: 1 teaspoon
freshly ground Black Pepper: ½ teaspoon
Fresh Parsley: ¼ cup
chopped
Instructions
- In a large skillet over medium heat, add olive oil and sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side.
- In the slow cooker, place the halved baby red potatoes, chopped carrots, and onion.
- Add the minced garlic, dried thyme, rosemary, oregano, paprika, salt, and black pepper on top of the vegetables.
- Place the seared chicken thighs on top of the veggies, then pour in the chicken broth.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and veggies are tender.
- Before serving, sprinkle with fresh parsley for garnish.
Notes
Feel free to customize the vegetables based on your preferences or seasonal availability. You can also add a splash of lemon juice before serving for a brightness.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Protein: 3g
Keywords: Crockpot, Herb Chicken, Veggies, Slow Cooker, Comfort Food