Chicken from the French Countryside Crock Pot

Nutriscore Rating: 73/100

Transport your taste buds to the charming French countryside with this hearty and aromatic "Chicken from the French Countryside Crock Pot" recipe. Featuring tender, bone-in chicken thighs slow-cooked to perfection with earthy cremini mushrooms, sweet carrots, and buttery baby potatoes, this dish is infused with the flavors of garlic, onion, white wine, and fragrant herbs like thyme and bay leaves. The rustic yet elegant preparation begins with a golden sear in olive oil for depth of flavor, followed by a low-and-slow simmer in a crock pot, allowing every ingredient to meld beautifully into a rich, savory sauce. Perfect for a cozy family dinner or a comforting weekend treat, this one-pot wonder pairs beautifully with crusty bread or fluffy rice to soak up every last drop of its irresistible broth. Easy, elegant, and full of French-inspired charm, this slow cooker chicken recipe is a culinary escape worth savoring.

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 6 pieces Bone-in, skin-on chicken thighs
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 4 medium Carrots, peeled and sliced into 1-inch pieces
• 1 pound Baby potatoes, halved
• 1 cup Dry white wine
• 1 cup Chicken stock
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 2 tablespoons Fresh parsley, chopped
• 8 ounces Cremini mushrooms, halved

📝 Instructions

9 steps

1. Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes, or until golden brown. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.

3. In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the mixture to the crock pot.

4. Layer the carrots, baby potatoes, and halved mushrooms in the crock pot. Place the seared chicken thighs on top of the vegetables.

5. In a mixing bowl, whisk together the dry white wine, chicken stock, tomato paste, thyme, and 1/2 teaspoon of salt. Pour this liquid mixture over the chicken and vegetables in the crock pot.

6. Add the bay leaves to the crock pot and gently stir to ensure the liquid is evenly distributed.

7. Cover the crock pot with its lid and cook on low heat for 5 hours, or until the chicken is tender and the vegetables are cooked through.

8. Remove the bay leaves and discard. Taste the sauce and adjust seasoning if needed.

9. Garnish with freshly chopped parsley before serving. Serve warm with crusty bread or over rice for a complete meal.

Nutrition Facts

1 serving (577.8g)

Calories		595
% Daily Value*
Total Fat		30.6 g	39%
	Saturated Fat	6.9 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		125 mg	42%
Sodium		923 mg	40%
Total Carbohydrate		35.2 g	13%
	Dietary Fiber	5.8 g	21%
	Total Sugars	8.1 g
Protein		35.8 g	72%
Vitamin D		0.1 mcg	1%
Calcium		84 mg	6%
Iron		4.0 mg	22%
Potassium		1351 mg	29%

*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.

Source of Calories

Fat: 1106 cal (49.4%%)

Protein: 568 cal (25.4%%)

Carbs: 562 cal (25.2%%)