Country Chicken and Vegetables Crock Pot
Embrace the comforting flavors of a hearty home-cooked meal with this Country Chicken and Vegetables Crock Pot recipe. Tender, seasoned chicken thighs nestle atop a bed of rustic baby red potatoes, sweet baby carrots, celery, and onion, all slow-simmered in a flavorful garlic and herb-infused chicken broth. This easy slow cooker recipe highlights the convenience of one-pot cooking, with minimal prep time and a hands-off approach that lets your crock pot do the work. The final touch—a light, savory sauce thickened with a simple cornstarch slurry—ties the dish together beautifully. Perfect for weeknight dinners or cozy family gatherings, this nutrient-packed meal serves up classic country comfort food with minimal fuss and maximum flavor.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 cups Baby carrots
- 1.5 pounds Baby red potatoes
- 3 pieces Celery stalks
- 1 large Yellow onion
- 2 cups Chicken broth
- 3 pieces Garlic cloves, minced
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Rosemary (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
1. Prepare the vegetables: Wash and peel the baby red potatoes (if desired) and cut them in half. Slice the celery into 1-inch pieces, and roughly chop the onion.
2. Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides for 2-3 minutes per side until golden brown. This step adds extra flavor but can be skipped if short on time.
3. Layer the vegetables in the bottom of the crock pot: start with the potatoes, then add the carrots, celery, and onion.
4. Place the seared chicken thighs on top of the vegetables.
5. Sprinkle the minced garlic, thyme, and rosemary evenly over the chicken and vegetables. Season with salt and black pepper.
6. Pour the chicken broth over the chicken and vegetables to ensure everything is slightly submerged in liquid.
7. Cover the crock pot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked (internal temperature should reach at least 165°F/75°C).
8. About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this mixture into the crock pot to thicken the broth into a light sauce.
9. Taste for seasoning and adjust with additional salt and pepper, if needed.
10. Serve the chicken and vegetables hot, garnished with fresh thyme or parsley if desired. Enjoy!
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 986 mg | 21% | |
*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.
