Slow Cooker Chicken Thighs and Vegetables
This slow cooker chicken thighs and vegetables recipe is a delightful blend of tender, juicy chicken and a medley of vibrant vegetables, all seasoned to perfection. With minimal prep and the convenience of slow cooking, this dish is perfect for busy weeknights or cozy family dinners. The bone-in, skin-on thighs ensure maximum flavor, while the assortment of potatoes, carrots, and onions soak up the savory juices, creating a comforting and nutritious meal that’s both satisfying and easy to prepare. Enjoy the rich, hearty flavors with every bite!
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.
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