Description
This hearty slow cooker dish features bone-in chicken thighs paired with carrots and baby potatoes, all simmered in a flavorful broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 6 bone-in skin-on chicken thighs (about 3 pounds)
- to taste salt
- to taste pepper
- 1 yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1/4 cup all purpose flour
- 1 cup low sodium chicken broth
- 4 large carrots (halved lengthwise and cut into 1/2-inch pieces)
- 1 1/2 pounds baby potatoes (halved or quartered as needed to make 3/4-inch pieces)
- 2 bay leaves
- chopped fresh parsley (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Put the chicken in the skillet, skin side down, and brown on both sides, about 4 to 5 minutes per side. Remove chicken to a clean plate.
- Add the onion to the hot skillet. Cook for 2 to 3 minutes, until onion starts to soften. Stir in the garlic, thyme, rosemary, tomato paste and flour and cook, stirring, for 30 seconds.
- Stir in the chicken broth. Cook for 1 to 2 minutes, until sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove pan from the heat.
- Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Add the bay leaves. Place the chicken on top of everything else, skin side up.
- Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until chicken is cooked through to an internal temperature of 165 degrees F and potatoes and carrots are tender. Remove bay leaves and serve.
Notes
- For added flavor, consider marinating the chicken in spices a day ahead.
- Adjust the vegetables based on your preference or what’s in season.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 140mg