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Crockpot Chicken and Potatoes

Tender chicken thighs, baby potatoes, carrots, onion, garlic, and herbs slowly cook together for an easy, hearty crockpot dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 People
Course: Dinner
Cuisine: American-inspired
Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1½ pounds baby potatoes, halved
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium yellow onion , sliced
  • 4 cloves garlic , minced
  • 1½ cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

Equipment

  • Crockpot/slow cooker

Method
 

  1. Pat the chicken thighs dry and season with paprika, thyme, rosemary, salt, and black pepper.
  2. Prepare the potatoes, carrots, onion, and garlic.
  3. Add the potatoes, carrots, onion, and garlic to the crockpot.
  4. Place the seasoned chicken thighs on top.
  5. Add the chicken broth and drizzle with olive oil.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours.
  7. Check that the chicken reaches 165°F (74°C) and that the vegetables are fork-tender.
  8. Garnish with fresh parsley and serve warm.