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Slow Cooker Chicken and Vegetables
Slow Cooker Chicken and Vegetables
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Prep Time:
15 minutes
Cook Time:
300 minutes
Total Time:
315 minutes
Effortlessly cook flavorful chicken and veggies in a slow cooker after browning chicken for added richness.
Ingredients:
  • 6 bone-in chicken thighs with skin
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 1/2 pound carrots
  • 2 pounds red potatoes
  • 1 medium onion, chopped
  • 2 cups chopped celery
  • 1 Tablespoon Herbes de Provence blend
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh parsley for optional garnish
Instructions:
  • Dry off the chicken thighs with paper towels, remove any extra skin and fat, then generously season both sides with salt and pepper according to your preference.
  • In a large skillet over medium heat, sizzle chicken thighs in olive oil until skin is crispy and golden, about 5 to 7 minutes. Set aside to stay warm.
  • Peel and chop carrots into 3-inch-long pieces and slice to 1/2-inch thickness. Scrub red potatoes and halve larger ones. Combine with chopped onion, celery, Herbes de Provence, minced garlic, salt, and pepper in a slow cooker. Mix well to ensure even distribution of ingredients and seasonings.
  • Layer the golden-brown chicken thighs, skin side up. Cook on Low for 5 to 6 hours until chicken is cooked through, veggies are tender, and a thermometer reads 165 degrees F when inserted near the center of the chicken. Ensure not to lift the lid while cooking.
  • Transfer the chicken and vegetables to a serving platter, sprinkle with fresh parsley for a pop of color, and serve while still warm.

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