- LS
- LC
- HP
Slow Cooker Chicken Thighs and Vegetables with Herbs
This slow cooker chicken and veggies recipe is a classic family dinner with juicy chicken thighs, carrots, green beans, and potatoes.
Ingredients
Instructions
Add chicken and veggies
- Step 1
Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine the Italian seasoning, salt, onion powder, paprika, and black pepper. Sprinkle half of the seasoning mixture evenly over both sides of the chicken.
Add seasoning and liquids
- Step 2
Sear: Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and sear for about 4 minutes, until golden brown. Flip and cook for another 2 minutes, working in batches if needed.
Cook
- Step 3
Layer: Add the potatoes to a 6-quart slow cooker, followed by the carrots. Arrange the chicken over the vegetables, skin-side up, then place the green beans on top.
Garnish
- Step 4
Add the liquid: Combine the remaining seasoning mixture, chicken broth, and lemon juice in a small bowl. Pour around the chicken, avoiding the browned skin.
- Step 5
Cook: Cover and cook on LOW for 6–8 hours or HIGH for about 3–4 hours, until the potatoes and carrots are tender and the chicken reaches an internal temperature of at least 165°F.
- Step 6
Serve: Garnish with fresh parsley, if desired, and spoon the cooking juices over the chicken and vegetables.
Tips & Tricks
Per serving
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