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–+ servings

Crockpot Herb Chicken and Veggies

A comforting dish of chicken thighs and vegetables slow-cooked with flavorful herbs.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs Chicken Thighs boneless, skinless
  • 1.5 lbs Baby Red Potatoes halved or quartered
  • 4 large Carrots peeled and chopped into 1-inch pieces
  • 1 large Yellow Onion chopped
  • 5 cloves Garlic minced
  • 2 tablespoons Olive Oil
  • 0.5 cup Chicken Broth low-sodium
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black Pepper freshly ground
  • 0.25 cup Fresh Parsley chopped

Method
 

  1. In a small bowl, combine the dried thyme, rosemary, oregano, paprika, salt, and black pepper.
  2. Pat the chicken thighs dry and sprinkle the herb mixture over all sides, pressing it into the meat.
  3. Heat olive oil in a skillet and sear the chicken thighs for 2-3 minutes on each side until golden brown.
  4. Sauté chopped onion in the same skillet for 3-4 minutes, then add minced garlic and cook for another minute.
  5. Pour chicken broth into the skillet to deglaze, scraping up browned bits and simmer for a minute.
  6. Layer chopped carrots and potatoes around the chicken in the crockpot, then pour the onion-garlic-broth mixture over everything.
  7. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until everything is tender.
  8. Remove everything onto a serving platter, garnish with fresh parsley, and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 100mgSodium: 300mgFiber: 4gSugar: 2g

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