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Crockpot Herb Chicken and Veggies

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If you’re searching for a cozy meal that requires minimal effort, look no further than this Crockpot Herb Chicken and Veggies recipe. Perfect for busy weeknights or family gatherings, this dish features tender chicken thighs and colorful vegetables slow-cooked to perfection. With aromatic herbs infusing every bite, it offers a comforting experience that’s both delicious and nourishing. Ideal for meal prep, simply set it in the morning and return home to a warm, hearty dinner that everyone will love.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby red potatoes, halved or quartered
  • 4 large carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ cup fresh parsley, chopped for garnish

Instructions

  1. In a bowl, mix dried thyme, rosemary, oregano, paprika, salt, and black pepper.
  2. Pat chicken thighs dry and coat them with the herb mixture.
  3. Sear the seasoned chicken in olive oil over medium-high heat (optional).
  4. Sauté chopped onion in the same skillet until softened; add minced garlic.
  5. Deglaze the pan with chicken broth.
  6. Place chicken in the crockpot; surround with carrots and potatoes. Pour onion-garlic-broth mixture over top.
  7. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches an internal temperature of at least 165°F (74°C).
  8. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://gracetasty.com/crockpot-herb-chicken-and-veggies/