Lazy Sunday Chicken Crock Pot
Savor the ultimate comfort food with this Lazy Sunday Chicken Crock Pot recipe—a hands-off, slow-cooked meal that delivers tender, juicy chicken thighs and perfectly stewed vegetables in a rich, herb-infused broth. With just 15 minutes of prep time, this recipe layers baby red potatoes, carrots, celery, and onions beneath golden-seared chicken, letting all the flavors meld beautifully during six hours of slow cooking. Seasoned with a fragrant blend of thyme, rosemary, and paprika, the dish is finished with a silky homemade gravy for the perfect finishing touch. Ideal for a hassle-free family dinner or a cozy gathering, this hearty crock pot recipe is your ticket to a stress-free yet satisfying Sunday meal. Keywords: lazy Sunday chicken crock pot, slow cooker chicken recipe, easy chicken dinner, one-pot chicken meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 1.5 pounds baby red potatoes
- 4 large carrots, peeled and cut into chunks
- 3 stalks celery stalks, sliced
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
Start by preparing the vegetables. Wash the baby red potatoes thoroughly and leave them whole if they’re small or cut them in half if they’re larger. Peel and cut the carrots into chunks, slice the celery, and dice the onion.
In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Sear the chicken thighs skin-side-down until the skin is golden brown, about 3 minutes per side. This step is optional but enhances flavor.
Layer the vegetables in the bottom of a 6-quart crock pot: start with the baby red potatoes, then add the carrots, celery, and onion. Scatter the minced garlic over the top.
Place the seared chicken thighs on top of the vegetables, skin-side up. This allows the chicken juices to drip down into the vegetables as they cook.
In a mixing bowl, combine chicken broth, dried thyme, dried rosemary, and the remaining 1/2 teaspoon of salt. Pour this mixture over the chicken and vegetables in the crock pot.
Cover the crock pot with its lid and set it to cook on low for 6 hours or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once cooking is complete, carefully remove the chicken and vegetables and place them on a serving platter. Cover loosely with foil to keep warm.
To thicken the broth into a gravy, transfer 2 cups of the liquid from the crock pot into a small saucepan. Stir together the cornstarch and cold water in a small bowl to make a slurry, then slowly whisk it into the hot broth over medium heat. Cook and stir until the gravy thickens, about 3-5 minutes.
Serve the chicken and vegetables drizzled with the gravy. Enjoy your relaxing Lazy Sunday meal!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1198 mg | 25% | |
*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.
