Description
A warm, savory crockpot dinner with tender chicken, potatoes, and carrots, perfect for busy weeknights.
Ingredients
Scale
- 1.2 kg (2.5–3 lb) bone-in, skin-on chicken thighs (about 8 thighs)
- 700 g (1.5 lb) baby potatoes or Yukon Gold, halved
- 300 g (10 oz) carrots, cut into 3 cm (1-inch) chunks
- 1 medium onion (150 g / 5 oz), cut into wedges
- 4 cloves garlic, minced (approx. 12 g)
- 360 ml (1 1/2 cups) low-sodium chicken broth
- 15 ml (1 tbsp) olive oil (for searing, optional)
- 1 lemon, zested and juiced (30 ml / 2 tbsp)
- 2 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tsp (4 g) dried thyme or 1 tbsp fresh
- 2 bay leaves
- 15 g (1 tbsp) butter or 15 ml (1 tbsp) olive oil (optional finish)
Instructions
- Pat chicken thighs dry and season with salt and pepper. Let rest while cutting vegetables.
- (Optional) Sear chicken in olive oil over medium-high heat until golden brown and transferred to a plate.
- Layer potatoes, carrots, onion, and garlic in the crockpot.
- Pour chicken broth over vegetables, add thyme, bay leaves, and lemon zest.
- Place chicken on top of vegetables skin-side up. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until internal temperature reaches 74°C (165°F).
- Remove bay leaves, squeeze lemon juice over the dish, and stir in optional butter or olive oil. Adjust seasoning if needed and serve hot.
Notes
You can substitute boneless chicken thighs and adjust the cooking time. For a dairy-free version, skip the butter finish.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 150mg