Recipe Details
– Prep time: 20 minutes
– Cook time: 4–5 hours on HIGH or 6–7 hours on LOW
– Total time: Approximately 4 hours 20 minutes to 7 hours 20 minutes
– Servings: 4–6
– Cooking method: Crockpot / slow cooker
Ingredients
For the chicken and vegetables
– 6 bone-in, skin-on or skinless chicken thighs (about 2½–3 lb / 1.1–1.4 kg)
– 1½ lb (680 g) baby potatoes, halved or quartered
– 3 medium carrots, peeled and cut into chunks
– 3 celery stalks, sliced
– 1 medium yellow onion, chopped
– 4 cloves garlic, minced
For the broth and seasoning
– 2 cups (480 ml) chicken broth, preferably low-sodium
– 2 tablespoons olive oil
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon paprika
– ½ teaspoon black pepper
– ½–1 teaspoon salt, to taste
– 1 bay leaf (optional)
Optional thickener
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Optional garnish
– 2 tablespoons chopped fresh parsley
– Freshly ground black pepper
Instructions
Step 1: Prepare the vegetables
Wash the potatoes and carrots thoroughly. Halve the baby potatoes, quarter any larger ones, cut the carrots into thick chunks, and slice the celery. Chop the onion and mince the garlic.
Keep the vegetable pieces reasonably similar in size so they cook evenly.
Step 2: Prepare the Crockpot
Place the potatoes, carrots, celery, and chopped onion in the bottom of the slow cooker. Spread them into an even layer.
Putting the vegetables underneath helps them cook properly because they are closer to the heat source.
Step 3: Season the chicken
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, thyme, parsley, garlic powder, onion powder, and paprika.
Rub the seasoning over both sides of the chicken. For extra flavor, lightly brown the thighs in olive oil in a skillet for 3–4 minutes per side before transferring them to the Crockpot. This step is optional.
Step 4: Arrange the chicken
Place the seasoned chicken thighs over the vegetables. Scatter the minced garlic around the chicken.
If using skin-on thighs, note that the skin will soften rather than become crispy in the slow cooker. For crispier skin, briefly broil the cooked chicken separately before serving.
Step 5: Mix the broth
In a measuring jug, combine the chicken broth, Worcestershire sauce, and remaining seasoning if any is left. Stir well.
Pour the broth around the sides of the slow cooker rather than directly washing all the seasoning off the chicken. Add the optional bay leaf.
The broth should partially surround the ingredients; the chicken and vegetables do not need to be completely submerged.
Step 6: Slow-cook the meal
Cover with the lid and cook:
– HIGH: Approximately 4–5 hours
– LOW: Approximately 6–7 hours
Cooking time varies according to the slow cooker, chicken size, and potato size. The chicken should be tender, and the potatoes and carrots should be easily pierced with a fork.
Check that the thickest part of each chicken thigh reaches an internal temperature of 165°F (74°C), measured with a food thermometer without touching the bone.
Step 7: Thicken the broth (optional)
If you prefer a thicker, gravy-like sauce, carefully remove the chicken and vegetables and keep them warm.
Mix the cornstarch with cold water until smooth. Stir the mixture into the hot broth. If your slow cooker has a suitable HIGH setting, cover and cook for another 10–15 minutes, stirring occasionally, until thickened.
Alternatively, transfer the broth to a saucepan, stir in the slurry, and simmer until thickened.
Step 8: Finish and serve
Taste the broth and adjust the salt and pepper. Remove the bay leaf, if used.
Return the chicken and vegetables to the sauce if you removed them. Garnish with fresh parsley and serve warm with the savory broth spooned over the top.
Tips for the Best Results
– Choose similar-sized thighs: This helps them cook evenly.
– Use low-sodium broth: It gives you better control over the final saltiness.
– Cut potatoes evenly: Larger pieces may take longer to become tender.
– Avoid lifting the lid frequently: Each time you open it, heat escapes and cooking slows down.
– Do not add excessive liquid: The chicken and vegetables release moisture as they cook.
– For more flavor: Brown the chicken first and scrape the browned bits from the skillet into the broth.
– For a richer sauce: Stir a small amount of butter into the finished broth, if desired.
Serving Suggestions
Serve this hearty chicken dinner with:
– Warm dinner rolls or crusty bread
– Steamed green beans or broccoli
– A fresh green salad
– Rice or egg noodles to soak up the broth
Nutrition Information
Estimated per serving, assuming 6 servings and using skinless chicken thighs:
Nutrient Approximate amount
Calories 350–450 kcal
Protein 30–38 g
Carbohydrates 25–35 g
Fat 12–20 g
Fiber 4–6 g
Sodium 500–850 mg
Actual nutrition depends on chicken size, whether the skin is eaten, broth brand, and the amount of added salt and oil.
Nut and Allergen Information
– Peanuts: Not included in the recipe as written.
– Tree nuts: Not included in the recipe as written.
– Possible soy, wheat, or other allergens: Check the Worcestershire sauce and chicken broth labels, as ingredients vary by brand.
– Gluten-free option: Use broth and Worcestershire sauce labeled gluten-free, and verify all seasonings.
– Dairy-free: The basic recipe is dairy-free if you use olive oil and omit optional butter.
– Nut-allergy precautions: Check every packaged ingredient for allergen statements and possible cross-contact warnings. Use clean utensils, cookware, and work surfaces.
Storage and Reheating
– Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking.
– Store in the refrigerator for 3–4 days.
– Reheat the chicken and vegetables until they reach 165°F (74°C) throughout.
– Add a splash of broth when reheating if the sauce has thickened.
– Freeze in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.