Crockpot French Herbed Chicken
Transform your weeknight dinners with this elegant, hassle-free Crockpot French Herbed Chicken recipe. Juicy, tender bone-in chicken thighs are seasoned and seared to golden perfection before slow-cooking with aromatic carrots, onions, and garlic in a flavorful bath of chicken broth and dry white wine. Infused with classic French herbs like thyme, rosemary, and tarragon, every bite is a taste of rustic comfort. With just 15 minutes of prep time, this crockpot dish rewards you with rich, herby flavors after a few hours of hands-off cooking. Perfectly garnished with fresh parsley, it pairs beautifully with rice, mashed potatoes, or crusty bread for a complete, satisfying meal the whole family will love. Whether you're embracing slow-cooked convenience or craving French-inspired cuisine, this dish is the ultimate crowd-pleaser for cozy, flavorful dining.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 medium, sliced Carrots
- 4 minced Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Dried tarragon
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion, sliced carrots, and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Transfer the sautéed vegetables to the crockpot. Place the seared chicken thighs on top.
Pour the chicken broth and dry white wine into the crockpot. Sprinkle the dried thyme, rosemary, tarragon, and add the bay leaf.
Cover the crockpot with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through (internal temperature should read 165°F/74°C).
Once cooking is complete, carefully remove the bay leaf and discard it.
Garnish the chicken with freshly chopped parsley before serving. Serve warm with your choice of sides, like rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 18.2 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4615 mg | 98% | |
*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.
