Clucker in a Crock for Sam Itches
Cozy up to comfort food at its finest with "Clucker in a Crock for Sam Itches," a slow-cooked chicken stew that’s bursting with rustic flavors and hearty ingredients. Crafted with tender, bone-in chicken thighs, aromatic herbs like thyme and rosemary, and a medley of colorful veggies, this dish transforms everyday staples into a warm, soul-soothing meal. Slow-cooked to perfection in a rich, creamy broth, every bite delivers melt-in-your-mouth chicken paired with tender baby potatoes and a fragrant garlic-onion base. Ideal for busy weeknights or relaxed weekends, this crockpot classic requires minimal prep and offers maximum flavor. Serve it with crusty bread to soak up the luscious sauce or pair it with a fresh green salad for a satisfying dinner. Whether you're searching for the perfect one-pot meal, a slow-cooker recipe, or a comforting chicken dish, this recipe covers all your bases.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece medium yellow onion, diced
- 3 pieces carrots, peeled and sliced
- 3 pieces celery stalks, sliced
- 1 pound baby potatoes, halved
- 4 cloves garlic cloves, minced
- 2 cups low-sodium chicken broth
- 0.5 cups dry white wine (optional)
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 1 tablespoon all-purpose flour
- 0.5 cup heavy cream
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for another 2-3 minutes. Transfer the chicken to a plate.
In the same skillet, add the remaining olive oil and sauté the diced onion, carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Sprinkle the flour over the vegetable mixture and stir to coat. Cook for an additional 2 minutes to remove the raw flour taste.
Deglaze the skillet with the white wine (if using), scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2-3 minutes.
Transfer the vegetable mixture to the slow cooker. Add the halved baby potatoes, chicken broth, thyme sprigs, rosemary sprigs, bay leaf, and the remaining salt and pepper. Stir to combine.
Nestle the seared chicken thighs into the slow cooker, skin-side up, ensuring they are evenly spaced.
Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
Remove the thyme sprigs, rosemary sprigs, and bay leaf from the slow cooker. Stir in the heavy cream and allow it to heat through, about 5 minutes.
Serve the dish hot, garnished with chopped fresh parsley. Enjoy with crusty bread or a side salad!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1142 mg | 24% | |
*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.
