Slow Cooker Chicken Dinner (Printable version)

Tender chicken and vegetables simmered for hours in a savory herb-infused broth for ultimate comfort.

# What you'll 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 season chicken thighs with salt, pepper, paprika, thyme, and rosemary, ensuring even coating 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 rich flavor and color.

03 - Arrange carrots, potatoes, onion, celery, and garlic in an even layer at the bottom of the slow cooker.

04 - Place browned chicken thighs on top of the vegetable bed. Pour chicken broth evenly over the entire mixture.

05 - Cover and cook on low setting for 6 hours, or until chicken is tender and vegetables are completely cooked through.

06 - Serve hot, garnished with freshly chopped parsley if desired.

01 -

Set it in the morning and come home to dinner already done, like having a personal chef waiting for you
The chicken falls apart at the slightest touch, while the vegetables soak up all those beautiful juices

02 -

The browning step feels like extra work, but it creates those caramelized bits that transform the whole dish from good to incredible
Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to your cooking time

03 -

Cut all vegetables to roughly the same size so they finish cooking at the same time
If youre short on time, skip the browning step, but do not skip the seasoning rub