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Easy Slow Cooker Chicken Dinner

Bone-in chicken thighs with potatoes, carrots and onion, all cooked together in one pot with a buttery herb seasoning.

By CrockBites · Published

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Placeholder illustration: overhead view of a slow cooker with chicken thighs, baby potatoes, carrots and herbs.

Editorial draft. This recipe has not been cooked and tested by a person yet. Quantities and times are estimates, so use your judgment and a food thermometer. Images on this page are placeholder illustrations.

Prep
20 min
Cook
6 hr
Total
6 hr 20 min
Serves
6 servings

Low 6 to 7 hours, or High 3 1/2 to 4 hours. Times are estimates; slow cookers vary, so cook to temperature and tenderness.

This is the dinner you assemble in the morning and walk away from. Chicken thighs, potatoes, carrots and onion cook together in one pot, and the chicken’s juices flavor the vegetables underneath.

Bone-in thighs are forgiving and stay tender during a long cook. A simple butter and herb seasoning is all it needs, and the cooking juices make a light sauce for the whole plate.

There is only one pot to wash, which suits busy weeknights.

CrockBites · https://crockbites.com/recipe/easy-slow-cooker-chicken-dinner/

Easy Slow Cooker Chicken Dinner

Prep 20 min · Cook 6 hr · Total 6 hr 20 min · Low 6 to 7 hours, or High 3 1/2 to 4 hours

Servings

6
Makes 6 servings

Ingredients

Tick items off as you gather them.

The vegetables

The chicken

To finish

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer
  • Broiler-safe baking sheet (optional)

Instructions

  1. Step 1: Layer the vegetables

    Put the potatoes, carrots, onion and garlic in the bottom of a 6-quart slow cooker. Pour the broth over the vegetables. The vegetables go on the bottom because they take longer to cook than the chicken.

  2. Step 2: Season the chicken

    Stir the melted butter, Italian seasoning, paprika, salt and pepper together. Pat the chicken dry and coat it all over with the mixture.

  3. Step 3: Add the chicken

    Arrange the thighs on top of the vegetables in a single layer as much as possible.

  4. Step 4: Cook

    Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the vegetables are fork-tender and the chicken is cooked through.

  5. Step 5: Check the temperature

    Insert an instant-read thermometer into the thickest part of a few thighs, without touching the bone. They should read at least 165°F (74°C). Bone-in thighs are often tender at higher temperatures; if they are done early, switch to Warm.

  6. Step 6: Serve

    Transfer the chicken and vegetables to plates or a platter and spoon some of the juices over the top. Sprinkle with parsley.

Food safety

  • Use fully thawed chicken. Never start poultry from frozen in a slow cooker.
  • Chicken is safe at 165°F (74°C). Check the thickest part of several pieces, away from the bone.

Serving suggestions

  • Serve with a crisp green salad and crusty bread for the juices.
  • Add steamed green beans or broccoli on the side.
  • Spoon the cooking juices over the chicken and potatoes.

Tips for success

  • Removing the skin keeps the finished dish from feeling greasy. Skin turns soft and rubbery in a slow cooker.
  • For browner chicken, put the cooked thighs on a baking sheet and broil for 3 to 5 minutes.
  • Cut potatoes and carrots to similar sizes so they finish at the same time.

Substitutions

Bone-in thighs
Drumsticks work with the same timing. Boneless, skinless thighs cook faster (Low 4 to 5 hours).
Baby potatoes
Quartered Yukon Gold potatoes or cubed sweet potatoes.
Carrots
Parsnips or extra potatoes.
Italian seasoning
Poultry seasoning or a mix of dried thyme and rosemary.

Storage and reheating

Refrigerator
Refrigerate within 2 hours in covered containers for 3 to 4 days.
Freezer
Freeze the chicken for up to 2 to 3 months. Potatoes do not freeze well.
Reheating
Reheat until steaming hot throughout (165°F / 74°C) on the stove, in the oven or in the microwave.