Complete Crockery Pot Dinner
Create a comforting, no-fuss meal with this flavorful Complete Crockery Pot Dinner, a perfect one-pot solution for busy weeknights or relaxed weekends. Tender, juicy chicken thighs are seasoned with a fragrant blend of paprika, thyme, and garlic, then seared to golden perfection before slow-cooking atop a hearty bed of baby potatoes, sweet carrots, and savory onions. Simmered in rich chicken broth, the ingredients meld together into a harmonious dish that’s as wholesome as it is delicious. With just 15 minutes of prep, your crockpot does all the hard work, yielding fall-off-the-bone chicken and perfectly tender vegetables. Garnished with a sprinkle of fresh parsley, this dinner is as visually appealing as it is satisfying. Ideal for family meals or meal prepping, this complete slow-cooked dinner is the ultimate blend of convenience, flavor, and nourishment.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 pound baby potatoes
- 3 large carrots, peeled and cut into chunks
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Prepare your ingredients: peel and chop the carrots, mince the garlic, dice the onion, and scrub the baby potatoes. Leave the potatoes whole if they are small or halve them if they are larger.
Season the chicken thighs with salt, black pepper, paprika, and dried thyme. Rub the seasoning evenly over the chicken.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear for another 2 minutes. Remove from heat and set aside.
In the bottom of your crockpot, layer the carrots, potatoes, onion, and garlic. Sprinkle with a small pinch of salt and black pepper.
Pour the chicken broth over the vegetables, ensuring even distribution.
Place the seared chicken thighs on top of the vegetable mixture, skin-side up.
Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
Before serving, taste and adjust seasoning if needed. Optionally, garnish with freshly chopped parsley.
Serve the chicken thighs alongside the vegetables for a complete, comforting dinner. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1079 mg | 23% | |
*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.
