Slow Cooker Old World Chicken and Vegetables
Experience rustic comfort and old-world charm with this Slow Cooker Old World Chicken and Vegetables recipe. Tender, golden-browned chicken thighs are nestled atop a medley of hearty carrots, parsnips, baby potatoes, and aromatics, all slowly simmered in a fragrant blend of chicken broth, white wine, and tomato paste. Enhanced with fresh thyme, rosemary, and a hint of garlic, this dish brings wholesome, timeless flavors to your table with minimal effort. Perfect for busy weeknights or cozy family dinners, this slow-cooked classic pairs beautifully with crusty bread or a side of rice to soak up the rich, savory broth. With its hands-off preparation and irresistible aroma, this comforting recipe is a true labor of love made simple.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium carrots
- 2 medium parsnips
- 1.5 pounds baby potatoes
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups chicken broth
- 0.5 cups white wine
- 2 tablespoons tomato paste
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Peel the carrots and parsnips, and cut them into 2-inch pieces.
Halve the baby potatoes if they are large.
Peel and quarter the onion.
Smash the garlic cloves with the side of a knife to release their flavor, but leave them whole.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Remove and set aside.
In the same skillet, pour in the white wine, scraping up browned bits from the bottom of the pan. Let it simmer for 2 minutes, then remove from heat.
In a slow cooker, add the carrots, parsnips, baby potatoes, onion, and garlic as the base layer.
Place the seared chicken thighs on top of the vegetables, skin-side up.
Pour the chicken broth and deglazed wine from the skillet over the chicken and vegetables.
Dollop the tomato paste on top, then add the thyme, rosemary, and bay leaf.
Season everything with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Before serving, discard the rosemary sprigs, thyme stems, and bay leaf.
Serve hot with crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1170 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.
