Looking for a delicious, no-fuss meal that’s both hearty and nutritious? This slow cooker chicken thighs and vegetables recipe is your answer! Imagine tender, juicy chicken nestled alongside a medley of vibrant vegetables, all cooked to perfection with minimal effort.
Chicken thighs are packed with essential nutrients like iron and B vitamins, while the vegetables offer a bounty of fiber and antioxidants. This dish isn’t just about comfort; it’s a nutritional powerhouse that supports your health. Get ready to enjoy a flavorful, wholesome dinner that practically cooks itself!
Health Benefits Galore
Chicken thighs, often overlooked in favor of leaner cuts, are a powerhouse of nutrients. A 3-ounce serving of boneless, skinless chicken thigh provides around 20 grams of high-quality protein, essential for muscle repair and growth.1
They are also rich in iron, which is vital for transporting oxygen in the blood and supporting immune function, and zinc, necessary for enzyme function and protein synthesis. Additionally, chicken thighs contain B vitamins and selenium, which have antioxidant properties and play roles in thyroid function and immune response.
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Also, chicken thighs are a great source of collagen, which can improve skin elasticity and joint health, potentially reducing signs of aging and alleviating joint pain.
When paired with fiber-rich vegetables like carrots and potatoes, this dish becomes a nutritional powerhouse, offering vitamins and antioxidants that protect against chronic diseases and support overall health. This combination makes slow cooker chicken thighs and vegetables a wholesome, comforting meal that benefits your body in numerous ways.
Tips for Perfect Slow Cooker Chicken Thighs
- Choose Bone-In, Skin-On Thighs: These provide the best flavor and moisture, and the bones and skin add richness to the dish.
- Don’t Skip Browning: Browning the chicken thighs before adding them to the slow cooker enhances the flavor and creates a beautiful color.
- Layering is Key: Place the vegetables at the bottom of the slow cooker and the chicken on top. This ensures even cooking and flavor distribution.
Slow Cooker Chicken Thighs and Vegetables
Ingredients
- 1 1/2 pounds baby red potatoes halved
- 4 large carrots peeled and cut into chunks
- 1 large red onion cut into wedges
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 6 bone-in skin-on chicken thighs
- 1 lemon thinly sliced
- Fresh parsley chopped (optional)
Instructions
- Prep the Vegetables: In a large bowl, toss the potatoes, carrots, onion, and garlic with 1 tablespoon of olive oil, salt, pepper, thyme, rosemary, and paprika. Place the vegetables at the bottom of the slow cooker.
- Brown the Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is golden brown, about 3-4 minutes. Transfer the chicken thighs to the slow cooker, placing them on top of the vegetables.
- Add Lemon Slices: Layer the lemon slices over the chicken thighs.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Serve: Garnish with fresh parsley, if desired. Serve the chicken thighs with the vegetables on the side, spooning the delicious juices from the slow cooker over the top.
Source:
- https://www.healthline.com/nutrition/protein-in-chicken
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.