Description
A comforting one-pot meal featuring tender bone-in chicken thighs and hearty root vegetables like carrots and potatoes. Slow-cooked to perfection with aromatic herbs and garlic, this dish offers a rich savory sauce and minimal hands-on effort, perfect for busy weeknights.
Ingredients
4 lbs (about 1.8 kg) bone-in, skin-on chicken thighs
1 lb (about 450g) carrots, peeled and cut into chunks
2 lbs (about 910g) baby potatoes
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1 medium onion, chopped
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in a skillet and sear chicken thighs for 3-5 minutes per side until golden, adding garlic halfway through cooking
Transfer seared chicken to slow cooker
Add chopped onion, carrots, potatoes, thyme, rosemary, and season with salt and pepper
Pour 1 cup of water or low-sodium vegetable broth into the slow cooker
Cook on low for 6-8 hours until vegetables are tender and chicken is falling-off-the-bone
Remove chicken and shred; return to cooker
Transfer mixture to a baking dish and roast 15-20 minutes for crispy skin
Notes
Use bone-in thighs for maximum flavor
Add parsnips or celery for additional root vegetable depth
Store leftovers in airtight containers in the fridge up to 3 days
Avoid high-sodium vegetable broth if using
Nutrition
- Serving Size: 1 serving (1 chicken thigh + 1/6 of vegetables)
- Calories: 480
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg