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Slow-Cooker Herbed Chicken and Vegetables
Slow-Cooker Herbed Chicken and Vegetables
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Prep Time:
40 minutes
Total Time:
7 hours
Elevate slow cooked chicken and vegetables with flavorful Progresso® broth for a perfect dinner.
Ingredients:
  • 6 teaspoons vegetable oil
  • 6 chicken drumsticks
  • 6 chicken thighs
  • Salt and pepper
  • 1/2 cup pearl onions, peeled
  • 1/4 teaspoon salt
  • 4 cloves garlic, finely chopped
  • 2 cups Progresso™ chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 2 dried bay leaves
  • 1 lb carrots, sliced diagonally
  • 1 lb fresh baby portabella mushrooms, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon fresh lemon juice
Instructions:
  • In a 12-inch skillet, heat 4 teaspoons of oil over medium-high heat. Season chicken with salt and pepper, and brown for about 10 minutes, flipping once. Remove chicken from skillet and keep it warm. In the same skillet, heat the remaining 2 teaspoons of oil over medium heat. Add onions, sprinkle with 1/4 teaspoon of salt, and cook for 10 minutes. Stir in garlic for 15 seconds, then add broth. Simmer until reduced by half.
  • Grease a 6-quart slow cooker with cooking spray. Add the onion mixture, thyme, bay leaves, and carrots, then place the chicken on top. Cover and cook on Low for 6 to 8 hours. Stir in mushrooms, cover, and cook for an additional 20 to 30 minutes. Remove the chicken and vegetables from the slow cooker, discard the bay leaves, then switch heat to High. Mix cornstarch with water and add to the slow cooker, stirring until thickened. Finally, stir in parsley and lemon juice. Serve the chicken, vegetables, and sauce over mashed potatoes, if desired.

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