Slow Cooker Chicken and Vegetables

4.8

(4)

4 Reviews

2 Photos

Add some color to your slow cooker chicken and veggies, by browning the chicken skin beforehand. Not only is it more appetizing, it tastes better, too. Prep all the veggies, load them into the cooker, and place the browned chicken on top. No need to add any liquid, either, as everything slow roasts in the pot! Serve with a salad and some bread to complete the menu.

By Brenda Venable

Updated on August 8, 2023

platter of golden skin-on chicken thighs nested in carrots and potatoes

2

Prep Time:

15 mins

Cook Time:

5 hrs

Total Time:

5 hrs 15 mins

Servings:

5

Jump to Nutrition Facts

Ingredients

6 bone-in chicken thighs with skin
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 1/2 pounds carrots
2 pounds red potatoes
1 onion, chopped
2 cups chopped celery
1 tablespoon herbes de Provence
3 cloves garlic, minced
fresh parsley for garnish (optional)

Directions

Pat chicken thighs dry with paper towels, trim away any excess skin and fat, and season both sides with salt and pepper, to taste.
Heat olive oil in a large skillet over medium heat. Cook chicken thighs in the hot skillet, skin side down, until browned, 5 to 7 minutes. Remove from the skillet and keep warm.
Peel carrots and cut into 3-inch-long pieces, about 1/2-inch thick, Scrub red potatoes and cut larger potatoes in half. Place carrot pieces, potato pieces, chopped onion, chopped celery, Herbes de Provence, and garlic in a slow cooker. Season with salt and pepper to taste, and stir to distribute vegetables and seasonings evenly.
Place browned chicken thighs on top, skin side up. Cover and cook on Low until chicken is no longer pink at the center and juices run clear, and vegetables are tender, 5 to 6 hours. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C) Do not open the lid during the cooking time (see Cook's Note).
Remove chicken and vegetables to a serving platter, garnish with fresh parsley, if using, and serve warm.

Cook’s Note

Additional liquid is not necessary. The vegetables and chicken will release moisture through the cooking process, which will be retained in the cooker if the lid is kept closed.

Nutrition Facts (per serving)

669	Calories
31g	Fat
52g	Carbs
49g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 669
% Daily Value *
Total Fat 31g	40%
Saturated Fat 8g	42%
Cholesterol 233mg	78%
Sodium 685mg	30%
Total Carbohydrate 52g	19%
Dietary Fiber 9g	31%
Total Sugars 10g
Protein 49g	98%
Vitamin C 33mg	37%
Calcium 114mg	9%
Iron 4mg	23%
Potassium 1988mg	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook’s Note

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