If you’re looking for a hearty, comforting meal without a lot of fuss, this slow cooker dish is about to become your new go-to. Tender chicken thighs, flavorful herbs, and a medley of vegetables simmer together to create a warm, savory stew that’s perfect for a night in.
Ingredients
- 2 bone-in chicken thighs (skin removed if desired)
- 1 cup chopped carrots
- 1 cup peeled and chopped potatoes
- ½ cup chopped onions
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ½ cup low-sodium chicken broth
- 1 tablespoon olive oil
Instructions
Begin by seasoning the chicken thighs lightly with salt and pepper. Warm the olive oil in a skillet over medium heat, and then brown the chicken on both sides, about two minutes per side. This step locks in extra flavor.
Place the browned chicken in the bottom of your slow cooker. Top with the chopped carrots, potatoes, and onions. Sprinkle in the minced garlic, thyme, rosemary, remaining salt, and pepper. Pour the chicken broth over everything.
Cover the slow cooker and set it to low. Let the stew simmer away for about five to six hours. When the chicken is fork-tender and the vegetables are soft, the dish is ready. If you prefer a thicker stew, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
Serve warm in bowls and garnish with a sprinkle of fresh parsley or an extra dash of thyme. A warm slice of bread or a small side salad makes a perfect accompaniment.
To store any leftovers, place them in an airtight container in the refrigerator for up to three days. Gently reheat on the stovetop or microwave when you’re ready to enjoy round two.
This recipe’s warm, comforting flavor and simple ingredients make it perfect for anyone craving a wholesome meal in smaller portions. Sub in sweet potatoes or extra veggies like zucchini to lighten it up, or swap chicken thighs for breast meat if you prefer leaner protein. Thanks to the slow cooker, the ingredients do all the work while you go about your day. Whether you’re cooking for yourself or sharing a cozy dinner with a loved one, this recipe delivers both flavor and flexibility, making it an easy favorite for busy weeknights or laid-back weekends.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
