French Country Slow Cooker Chicken
Transport your taste buds to the rustic countryside of France with this comforting French Country Slow Cooker Chicken. This hearty, slow-cooked dish features tender bone-in chicken thighs nestled among a medley of baby potatoes, carrots, and mushrooms, all infused with the rich flavors of dry white wine, garlic, thyme, and rosemary. With just 20 minutes of prep and the convenience of a slow cooker, it's a hassle-free way to fill your home with the warm, inviting aroma of a classic French-inspired meal. Perfectly balanced with a savory tomato broth, this dish pairs beautifully with crusty French bread or fluffy rice for a complete, soul-satisfying dinner. Whether you're hosting a dinner party or simply craving an easy weeknight meal full of comfort and elegance, this recipe delivers on flavor and simplicity.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 4 medium Carrots, peeled and cut into chunks
- 1 pound Baby potatoes, halved
- 1 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 8 ounces Mushrooms, sliced
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and all the black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove and set aside.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until fragrant and slightly softened.
In the bottom of a slow cooker, layer the carrots and baby potatoes. Add the chicken thighs on top.
Pour the white wine into the skillet used for searing and bring to a simmer, scraping up any browned bits. Let it simmer for 2 minutes, then pour into the slow cooker.
Add the chicken broth, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Stir gently to combine.
Top with the sautéed onion and garlic mixture, then add the sliced mushrooms.
Cover and cook on low for 5 hours or until the chicken is tender and the vegetables are cooked through.
Discard the bay leaf before serving. Taste the sauce and adjust seasoning with the remaining salt if needed.
Serve warm, garnished with fresh parsley if desired. Enjoy with crusty French bread or over a bed of rice.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 37.4 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5807 mg | 124% | |
*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.
