Crock Pot Braised Chicken with Vegetables
Delight your taste buds with this comforting Crock Pot Braised Chicken with Vegetables, a hearty and flavorful one-pot meal that's perfect for busy weeknights or cozy weekends. Tender, juicy bone-in chicken thighs are seared to golden perfection, then slow-cooked with a medley of carrots, celery, baby potatoes, and aromatic herbs in a savory broth. A splash of optional dry white wine elevates the depth of flavor, while a sprinkle of fresh parsley adds a burst of color and freshness to the finished dish. With minimal prep and a stress-free cooking process, this easy slow cooker recipe offers a wholesome, soul-warming dinner that's as satisfying as it is simple. Perfect for meal prep or serving a crowd, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and cut into chunks
- 2 stalks Celery stalks, sliced
- 1 pound Baby potatoes, halved
- 2 cups Chicken broth
- 0.5 cup Dry white wine (optional)
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 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 the crock pot.
In the same skillet, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant. Transfer the onion and garlic mixture to the crock pot.
Add carrots, celery, and baby potatoes to the crock pot, spreading them around the chicken.
In a mixing bowl, combine chicken broth, white wine (if using), dried thyme, dried rosemary, and the bay leaf. Pour the mixture over the chicken and vegetables in the crock pot.
Cover the crock pot with the lid and cook on low heat for 5 hours or until the chicken is tender and the vegetables are cooked through.
Remove and discard the bay leaf before serving.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 23.9 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5292 mg | 113% | |
*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.
