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Herb-Infused Slow Cooker Chicken with Vegetables

This dish involves slow cooking chicken and vegetables with fresh herbs, allowing the flavors to meld and the meat to become tender. The use of a slow cooker yields a dish with falling-apart meat and caramelized vegetables, with fragrant, herb-infused aromas filling the kitchen.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in chicken thighs skin-on for more flavor
  • 3 cups mixed vegetables carrots, potatoes, or root vegetables, chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for drizzling
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 cup chicken broth or stock
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Measuring cups

Method
 

  1. Start by chopping your vegetables into uniform pieces so they cook evenly and look appealing.
  2. Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on all sides.
  3. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering, then sear the chicken thighs for about 3-4 minutes per side until golden brown and crispy.
  4. Remove the chicken from the skillet and set aside; this helps develop a flavorful crust before slow cooking.
  5. Add the minced garlic and chopped herbs to the skillet, cooking for about 1 minute until fragrant and slightly softened.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor, then simmer for 2 minutes.
  7. Transfer the seared chicken, vegetables, and herb-broth mixture into the slow cooker, arranging the chicken on top.
  8. Drizzle the vegetables and chicken with a bit more olive oil and sprinkle with extra herbs if desired.
  9. Cover and cook on low for 6 hours, until the chicken is falling-apart tender and the vegetables are caramelized around the edges.
  10. Once cooked, carefully remove the chicken and vegetables, and serve warm, letting the flavors of herbs and garlic permeate the dish.
  11. Enjoy your hearty, fragrant slow-cooked chicken with tender vegetables that have absorbed all the herbaceous goodness.

Notes

For added depth, garnish with fresh herbs or a squeeze of lemon before serving. Feel free to swap in different vegetables or herbs based on what you have on hand.