Slow Cooker Chicken Thighs
Ingredients
The Chicken
-
4-6
pieces
chicken thighs (skin-on and bone-in)
-
1
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
paprika
-
1
teaspoon
Italian seasoning
-
2
tablespoons
olive oil
-
4
ounces
unsalted butter
-
2
tablespoons
all-purpose flour
-
1
cup
chicken broth
The Veggies
-
2-3
stalks
celery, cut in 2-inch pieces
-
2
pieces
carrots, peeled and cut into 1½-inch pieces
-
1
large
yellow onion, cut into 8 wedges
-
8
ounces
red potatoes, cut into 1-inch pieces
-
4-5
cloves
garlic, peeled and smashed
-
3
sprigs
rosemary
-
2
sprigs
thyme
Instructions
- Prepare the chicken thighs by trimming excess skin and fat, washing, and patting dry. Season both sides with salt and pepper.
- Mix garlic powder, onion powder, paprika, and Italian seasoning in a bowl. Generously season the chicken with the mix on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down until golden brown, about 3-5 minutes. Flip and cook for another 2 minutes. Transfer to a plate.
- Add celery, carrots, onions, potatoes, and garlic to the slow cooker. Place the seared chicken on top and add the herbs.
- Melt butter in the skillet, add flour, and mix until incorporated. Gradually add chicken broth, stirring until slightly thickened. Season with salt and pepper, then pour into the slow cooker.
- Cover and cook on High for 2-4 hours or Low for 4-6 hours until the chicken and potatoes are tender.
- Serve the chicken, vegetables, and sauce on plates, garnished with herbs if desired.
Nutrition Facts (estimated)
Servings
6
Calories
421
Total fat
33g
Total carbohydrates
17g
Total protein
15g
Sodium
425mg
Cholesterol
114mg
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