Better Slow Cooker Robust Chicken
Indulge in the hearty and flavorful goodness of Better Slow Cooker Robust Chicken—a comfort food classic that's elevated with aromatic spices and a medley of wholesome vegetables. This recipe features tender, fall-off-the-bone chicken thighs that are seared to golden perfection before being slow-cooked in a rich broth infused with garlic, onions, and herbs like oregano, thyme, and paprika. Nestled among vibrant grape tomatoes, carrots, and celery, the chicken absorbs a depth of savory flavors you’ll savor with every bite. Perfect for busy weeknights or cozy weekends, this dish is as effortless as it is delicious, requiring just 20 minutes of prep before your slow cooker works its magic. Garnished with fresh parsley and served alongside rice, mashed potatoes, or crusty bread, Better Slow Cooker Robust Chicken is a satisfying, one-pot wonder that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large, sliced onion
- 4 minced garlic cloves
- 3 medium, peeled and chopped carrots
- 2 chopped celery stalks
- 1.5 cups chicken broth
- 1 cup, halved grape tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons, chopped for garnish parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs evenly with salt and black pepper.
Sear the chicken thighs in the hot skillet, skin side down first, for about 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced onion and minced garlic until softened, about 2-3 minutes.
Deglaze the pan by adding the chicken broth. Scrape up any browned bits from the bottom of the skillet, then remove the pan from heat.
In the slow cooker, layer the chopped carrots and celery at the bottom.
Add the halved grape tomatoes, tomato paste, dried oregano, dried thyme, paprika, and the bay leaf to the slow cooker.
Pour the skillet mixture (onion, garlic, and broth) over the vegetables and tomatoes in the slow cooker.
Nestle the seared chicken thighs on top of the vegetable mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Carefully discard the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot with your choice of side, such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 29.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4288 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
