Ingredients
Here is the simple list of wholesome ingredients you will need to create this comforting one-pot wonder.
- Chicken Thighs: 2 lbs, boneless, skinless. Thighs are preferred for their rich flavor and ability to stay incredibly moist and tender during the long cooking process.
- Baby Red Potatoes: 1.5 lbs, halved or quartered. These waxy potatoes hold their shape beautifully in the slow cooker and soak up the delicious herby juices.
- Carrots: 4 large, peeled and chopped into 1-inch pieces. They add a touch of sweetness and vibrant color.
- Yellow Onion: 1 large, chopped. The onion melts down to create a deeply savory and aromatic base for the sauce.
- Garlic: 5 cloves, minced. Don’t be shy with the garlic; it’s a key flavor component that infuses the entire dish.
- Olive Oil: 2 tablespoons. Used for creating a flavorful sear on the chicken and sautéing the aromatics.
- Chicken Broth: ½ cup, low-sodium. This provides the necessary moisture to steam the veggies and create a light, savory sauce without making the dish watery.
- Dried Thyme: 1 teaspoon. A classic herb that pairs wonderfully with chicken, providing an earthy, slightly minty flavor.
- Dried Rosemary: 1 teaspoon. Its pine-like aroma and robust flavor stand up well to slow cooking.
- Dried Oregano: 1 teaspoon. Adds a peppery and slightly sweet Mediterranean note.
- Paprika: 1 teaspoon. Lends a subtle sweetness and a beautiful reddish hue to the chicken and sauce.
- Salt: 1 teaspoon, or to taste. Essential for bringing all the flavors together.
- Black Pepper: ½ teaspoon, freshly ground. Provides a gentle kick of spice.
- Fresh Parsley: ¼ cup, chopped. Reserved for garnish, it adds a burst of fresh, bright flavor at the end.
Instructions
Follow these straightforward steps to achieve a perfectly cooked, flavorful meal every time.
- Prepare the Herb Rub: In a small bowl, combine the dried thyme, rosemary, oregano, paprika, salt, and black pepper. Mix well until everything is evenly distributed.
- Season the Chicken: Pat the boneless, skinless chicken thighs completely dry with paper towels. This is a crucial step to ensure a good sear. Generously sprinkle the herb mixture over all sides of the chicken thighs, pressing it gently into the meat.
- Sear the Chicken (Optional but Recommended): Heat the olive oil in a large skillet or pan over medium-high heat. Carefully place the seasoned chicken thighs in the hot skillet. Sear for 2-3 minutes per side, just until a golden-brown crust forms. This step is not for cooking the chicken through but for developing a deep, rich flavor through the Maillard reaction. Once seared, transfer the chicken to the bottom of your 6-quart or larger crockpot.
- Sauté the Aromatics: In the same skillet, add the chopped yellow onion. Sauté for 3-4 minutes until it begins to soften and become translucent. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pan: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up all the browned bits (the “fond”) from the bottom of the pan. This is where a massive amount of flavor is hiding! Let the broth simmer for a minute to incorporate all those flavors.
- Layer the Ingredients: Arrange the chopped carrots and baby red potatoes around the chicken thighs in the crockpot. Pour the onion, garlic, and broth mixture from the skillet evenly over the chicken and vegetables.
- Slow Cook to Perfection: Place the lid on the crockpot. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables should be tender when pierced with a fork.
- Garnish and Serve: Once cooked, carefully remove the chicken and vegetables to a serving platter. If desired, you can thicken the remaining liquid in the crockpot to create a gravy (see Additional Tips). Garnish the dish generously with fresh chopped parsley before serving to add a pop of color and freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fiber: 6g
- Protein: 35g