Add some color to your slow cooker chicken and veggies, by browning the chicken skin beforehand. Not only is it more appetizing, it tastes better, too. Prep all the veggies, load them into the cooker, and place the browned chicken on top. No need to add any liquid, either, as everything slow roasts in the pot! Serve with a salad and some bread to complete the menu.
Ingredients
- bone-in chicken thighs with skin: 6 piece
- olive oil: 2 Tbsp
- salt and freshly ground black pepper: (to taste)
- 1/2 pounds carrots: 1 piece
- red potatoes: 2 pound
- onion: 1 piece (chopped)
- celery: 2 cups (chopped)
- herbes de Provence: 1 Tbsp
- garlic: 3 clove (minced)
- parsley: (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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Pat chicken thighs dry with paper towels, trim away any excess skin and fat, and season both sides with salt and pepper, to taste.
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Heat olive oil in a large skillet over medium heat. Cook chicken thighs in the hot skillet, skin side down, until browned, 5 to 7 minutes. Remove from the skillet and keep warm.
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Peel carrots and cut into 3-inch-long pieces, about 1/2-inch thick, Scrub red potatoes and cut larger potatoes in half. Place carrot pieces, potato pieces, chopped onion, chopped celery, Herbes de Provence, and garlic in a slow cooker. Season with salt and pepper to taste, and stir to distribute vegetables and seasonings evenly.
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Place browned chicken thighs on top, skin side up. Cover and cook on Low until chicken is no longer pink at the center and juices run clear, and vegetables are tender, 5 to 6 hours. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C) Do not open the lid during the cooking time (see Cook's Note).
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Remove chicken and vegetables to a serving platter, garnish with fresh parsley, if using, and serve warm. Cook’s Note Additional liquid is not necessary. The vegetables and chicken will release moisture through the cooking process, which will be retained in the cooker if the lid is kept closed.
