Slow Cooker Chicken Dinner

  Prep time: 10 minutes. Cook time: 8 hours. Serves 4

All in one savory, herb, infused, chicken dinner. All the elements of a full course chicken dinner in one pot! Tender, fall-off the bone chicken thighs, new potatoes, carrots and herbs marinated in a rich, golden broth. The flavors meld together perfectly when they cook in the slow cooker.

Most importantly, you can put this together in the morning and come home to a complete dinner, ready to eat!

Prep Tips

To save on prep time I like to buy bagged baby carrots and already skinned chicken thighs. But use whatever you have on hand. If I have chicken thighs with the skin on I like to stick them in the freezer for about 30 minutes then remove the skin. It seems to come off easier when they’re a little colder.

I also keep an empty shaker on hand for seasoning things like meat or oven fries, it makes it easier to apply the blend evenly when you’re using a measured amount.

Slow Cooker

If you don’t already have one… you will need one for this recipe and others on this site. I like a 6 or 7 quart size…it’s a good, versatile size for a family of 4 or more, it’s what I use the most. This size is a little big, but you’ll have extra room in case you need it and the pot only needs to be filled halfway.

Slow Cooker Chicken Dinner

1 large onion

4 medium red potatoes

2 cups baby carrots

½ cup chicken broth

1 tsp. crushed garlic

½ tsp. dried thyme

salt

pepper

paprika

6 skinned, chicken thighs with the bone

1 cup frozen peas

Instructions:

Cut the onion into quarters lengthwise, then half the quarters lengthwise to create wedges.

Cut potatoes into ¼ inch thick rounds.

Add onions, potatoes and carrots to 6-quart slow cooker.

Combine broth, garlic and thyme in a cup with ¾ tsp. salt and ¼ tsp. pepper.

Pour over vegetables.

Make a mix of 1 tsp. paprika, ½ tsp. salt and ¼ tsp. pepper.

Sprinkle on both sides of chicken thighs.

Put chicken on top of vegetables, distributing evenly to form a “topping”.

Stir in peas about 10 minutes before serving.

Cover and cook on low for at least 8 hours or until chicken and vegetables are tender.

Serves 4