Healthy Savory Slow Cooker Chicken (Printer-friendly)

Tender chicken slow-cooked with vegetables and herbs for juicy meat in a rich savory sauce.

# What you'll need:

→ Poultry

01 - 3.3 lbs skinless, bone-in chicken thighs or breasts

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 4 garlic cloves, minced
06 - 9 oz baby potatoes, halved

→ Liquids

07 - 1 cup low-sodium chicken broth
08 - 2 tbsp olive oil

→ Herbs & Seasonings

09 - 1 tsp dried thyme
10 - 1 tsp dried oregano
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt
14 - 2 bay leaves
15 - Fresh parsley, chopped for garnish

→ Optional

16 - Juice of 1/2 lemon

# Method:

01 - Pat chicken thighs dry with paper towels. Rub evenly with salt, black pepper, smoked paprika, dried thyme, and dried oregano, coating all pieces thoroughly.
02 - Heat olive oil in a large skillet over medium-high heat. Sear seasoned chicken on both sides for 2-3 minutes until golden brown. This step enhances flavor but can be skipped for convenience.
03 - Layer sliced carrots, celery, diced onions, minced garlic, and halved baby potatoes evenly across the bottom of the slow cooker insert.
04 - Arrange seared chicken pieces on top of the vegetable bed. Pour chicken broth over everything, ensuring even distribution. Tuck bay leaves into the liquid.
05 - Cover with lid and cook on LOW setting for 6 hours. Chicken is done when internal temperature reaches 165°F and meat falls easily from the bone.
06 - Remove and discard bay leaves. Taste sauce and adjust salt and pepper if desired. Add fresh lemon juice for brightness if using. Garnish generously with chopped fresh parsley.

# Expert Tips:

01 -
  • The chicken gets impossibly tender without any hands-on time during the actual cooking
  • Its one of those rare healthy meals that actually tastes like comfort food
  • The leftover sauce is incredible over anything you serve with it
02 -
  • Searing is optional but creates a depth of flavor you cannot achieve any other way
  • The sauce will be thin, but you can reduce it on the stove if you prefer something thicker
  • Bone-in, skinless chicken stays more moist than boneless breasts during long cooking
03 -
  • Pat the chicken really dry before seasoning to help it brown better
  • Low-sodium broth is crucial because the sauce reduces and concentrates
  • Resist the urge to lift the lid during cooking, which lets heat escape

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