Healthy Savory Slow Cooker Chicken (Print Version)
Tender chicken slow-cooked with vegetables and herbs for a rich, comforting meal
# What You'll Need:
→ Poultry
01 - 3.3 lbs skinless, bone-in chicken thighs or breasts
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 4 garlic cloves, minced
06 - 9 oz baby potatoes, halved
→ Liquids
07 - 1 cup low-sodium chicken broth
08 - 2 tbsp olive oil
→ Herbs & Seasonings
09 - 1 tsp dried thyme
10 - 1 tsp dried oregano
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt
14 - 2 bay leaves
15 - Fresh parsley, chopped for garnish
→ Optional
16 - Juice of 1/2 lemon
# How to Cook:
01 - Pat chicken thighs dry with paper towels. Rub seasoning mixture of salt, pepper, smoked paprika, thyme, and oregano evenly over all pieces.
02 - Heat olive oil in large skillet over medium-high heat. Brown chicken 2-3 minutes per side until golden. This step builds flavor depth.
03 - Layer carrots, celery, onions, garlic, and halved potatoes in bottom of slow cooker, distributing evenly.
04 - Arrange seared chicken on top of vegetable bed. Pour chicken broth over everything. Tuck bay leaves into liquid.
05 - Cover and cook on LOW setting for 6 hours until chicken registers 165°F internally and meat pulls easily from bone.
06 - Discard bay leaves. Adjust seasoning with salt and pepper if desired. Add fresh lemon juice for brightness. Garnish with chopped parsley and serve hot.
# Expert Advice:
01 -
- The chicken literally falls apart with a fork and the sauce develops this incredible depth that tastes like you spent all day tending to it
- One pot means minimal cleanup and the leftovers reheat beautifully for lunch the next day
02 -
- Searing the chicken first is optional but I promise it makes a noticeable difference in the final flavor
- The sauce will be thin straight from the slow cooker but you can reduce it on the stove for a thicker consistency
03 -
- Patting the chicken completely dry before seasoning is the secret to better browning and flavor adhesion
- Letting the dish rest for 10 minutes before serving helps the juices redistribute