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Slow Cooker Chicken Thighs with Hearty Vegetables

Slow Cooker Chicken Thighs with Hearty Vegetables

  • Author: AlmaHerzog
  • Total Time: 195 minutes
  • Yield: 6 servings 1x
  • Diet: General

Description

Tender, fall-off-the-bone chicken with hearty vegetables and a flavor-rich sauce delivers the perfect comfort food. The flawless balance of herbs and spices, celery, carrots, and potatoes will make any day much brighter.

Ingredients

Scale
  • 4–6 chicken thighs (skin-on and bone-in)
  • 1 teaspoon (5-6g) salt, plus more to taste
  • ½ teaspoon (2-3g) freshly ground black pepper
  • 1 teaspoon (1.5g) garlic powder
  • 1 teaspoon (2.5g) onion powder
  • 1 teaspoon (3-4g) paprika
  • 1 teaspoon (5g) Italian seasoning
  • 2 tablespoons (30ml) olive oil
  • 4 ounces (113g) unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2–3 stalks celery, cut in 2-inch pieces
  • 2 carrots, peeled and cut into 1½-inch pieces
  • 1 large yellow onion, cut into 8 wedges
  • 8 ounces (227g) red potatoes, cut into 1-inch pieces
  • 4–5 cloves garlic, peeled and smashed
  • 3 sprigs rosemary
  • 2 sprigs thyme

Instructions

  1. Prepare: Prepare the chicken thighs by trimming excess skin and fat, washing, and patting dry. Season both sides of the thighs with salt and pepper and set aside.
  2. Season: Add all dry seasonings to a small mixing bowl: garlic powder, onion powder, paprika, and Italian seasonings. Mix well. Generously season chicken with seasoning mix on both sides.
  3. Sear: Heat the oil over medium-high heat in a large cast-iron skillet. Once the oil is hot, add chicken skin-side down. Sear until golden brown, 3-5 minutes. Flip and continue cooking for two more minutes. Transfer to a clean plate.
  4. Assemble: Add celery, carrots, onions, potatoes, and garlic to your 6-quart slow cooker, then add the seared chicken on top of the vegetables. Add the herbs.
  5. Roux: Add butter to the same cast-iron pan, let it melt, and then add the flour. Mix well until flour is fully incorporated into the oil, 1-2 minutes.
  6. Sauce: Next, add chicken broth and continue stirring until slightly thickened, 2-3 minutes. Season it with salt and pepper to taste, then add the sauce to the slow cooker.
  7. Slow Cook: Cover the slow cooker and cook (2-4 hours on the High setting or 4-6 hours on the Low setting) until the chicken and potatoes are tender.
  8. Serve: Transfer the chicken, vegetables, and some sauce to serving plates. Garnish with herbs if desired and serve.

Notes

Giving the bottom of your slow cooker a spritz of cooking oil before loading it up will reduce sticking. Put the hardest, slowest cooking veggies on the bottom (such as carrots and potatoes) before the celery.

  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 240 g
  • Calories: 421 kcal
  • Sugar: 3 g
  • Sodium: 425 mg
  • Fat: 33 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 114 mg

Keywords: slow cooker, chicken thighs, comfort food, one-pot meal, hearty vegetables

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Find it online: https://easydashrecipes.com/slow-cooker-chicken-thighs-with-hearty-vegetables-209910032626236679/