Slow Cooker Chicken and Vegetables

Name: Slow Cooker Chicken and Vegetables
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 lb Carrot; 2 cups Celery; 6 whole Chicken Thigh; 1 bunch Fresh Parsley; 3 whole Garlic; 1 tbsp Herbes de Provence; 2 tbsp Olive Oil; 1 whole Onion; 2 lb Red Potato; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Sodium Sugar-Free Gluten-Free Paleo 🦴Halal 🕌Comfort-Food

Slow Cooker Chicken and Vegetables pairs golden-browned chicken thighs with a bed of tender carrots, red potatoes, onion, and celery infused with Herbes de Provence and garlic. The brief sear builds rich depth, while the long, gentle cook keeps everything juicy and flavorful. Ideal for a cozy weeknight dinner when you want hearty comfort with minimal fuss.

Prep15 mins
Cook5 hrs
Serves5
DifficultyEasy

1

Pat the chicken thighs dry with paper towels, trim any excess skin and fat, and season both sides with salt and pepper to taste.
2

Heat olive oil in a large skillet over medium heat. Cook the chicken thighs, skin side down, in the hot skillet until browned, 5 to 7 minutes. Remove them from the skillet and keep warm.
3

Peel the carrots and cut them into 3-inch pieces about 1/2 inch thick. Scrub the red potatoes and cut the larger ones in half. Put the carrot pieces, potato pieces, chopped onion, chopped celery, Herbes de Provence, and garlic into a slow cooker. Season with salt and pepper to taste, and stir to evenly distribute the vegetables and seasonings.
4

Place the browned chicken thighs on top, skin side up. Cover and cook on Low until the chicken is no longer pink in the center and the juices run clear, and the vegetables are tender, 5 to 6 hours. An instant-read thermometer inserted near the center of the chicken should read 165 degrees F (74 degrees C). Do not open the lid during the cooking time (see Cook's Note).
5

Transfer the chicken and vegetables to a serving platter, garnish with fresh parsley if using, and serve warm.