Healthy Savory Slow Cooker Chicken (Print Version)

Wholesome chicken slow-cooked with vegetables and herbs for tender meat and rich savory sauce

# What You'll Need:

→ Poultry

01 - 3.3 lbs skinless, bone-in chicken thighs or breasts

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 4 garlic cloves, minced
06 - 9 oz baby potatoes, halved

→ Liquids

07 - 1 cup low-sodium chicken broth
08 - 2 tbsp olive oil

→ Herbs & Seasonings

09 - 1 tsp dried thyme
10 - 1 tsp dried oregano
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt
14 - 2 bay leaves
15 - Fresh parsley, chopped for garnish

→ Optional

16 - Juice of 1/2 lemon

# Steps:

01 - Pat chicken thighs dry with paper towels. Rub evenly with salt, black pepper, smoked paprika, dried thyme, and oregano, coating all surfaces.
02 - Heat olive oil in a large skillet over medium-high heat. Place seasoned chicken in the hot pan and sear for 2-3 minutes per side until golden brown. This step builds depth of flavor but can be skipped for convenience.
03 - Layer carrots, celery, diced onion, minced garlic, and halved baby potatoes in the bottom of the slow cooker insert.
04 - Arrange seared chicken pieces on top of the vegetable bed. Pour chicken broth evenly over everything. Tuck bay leaves into the liquid.
05 - Cover with lid and cook on LOW setting for 6 hours. Chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
06 - Discard bay leaves. Taste the cooking liquid and adjust salt or pepper if needed. If desired, squeeze fresh lemon juice over the chicken for brightness. Sprinkle with chopped parsley and serve hot.

# Expert Tips:

01 -
  • The house smells incredible all day long like someone else did the cooking for you
  • Chicken thighs stay impossibly juicy and tender after six hours of slow magic
  • Everything cooks in one pot making cleanup almost non existent
  • The sauce develops a depth that stovetop cooking rarely achieves
02 -
  • Searing the chicken first adds a depth of flavor that slow cooking alone cannot achieve
  • The sauce will be thin straight from the cooker but reducing it transforms it completely
  • Bone in chicken produces a much richer sauce than boneless ever could
  • Opening the lid too often adds 15 to 20 minutes of cooking time each time
03 -
  • Use thighs instead of breasts for the most forgiving results
  • Low and slow beats high and fast every single time for texture
  • Taste your broth before adding salt since brands vary wildly in sodium

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