Slow Cooker Chicken and Vegetables Recipe

Cook Time: 300 minutes

This delicious and easy recipe combines tender bone-in chicken thighs with roasted vegetables for a comforting meal made in a slow cooker.

Ingredients

• 6 bone-in chicken thighs with skin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 1/2 pounds carrots
• 2 pounds red potatoes
• 1 onion, chopped
• 2 cups chopped celery
• 1 tablespoon Herbes de Provence
• 3 cloves garlic, minced
• Fresh parsley for garnish (optional)

Directions

1. Pat chicken thighs dry with paper towels. Trim away any excess skin and fat. Season both sides with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium heat. Place the chicken thighs, skin-side down, and cook until browned, 5 to 7 minutes. Remove the chicken from the skillet and set it aside to keep warm.
3. Peel the carrots and cut them into 3-inch-long pieces, about 1/2-inch thick. Scrub the red potatoes and cut the larger ones in half.
4. Place the carrot pieces, potato pieces, chopped onion, chopped celery, Herbes de Provence, and minced garlic into the slow cooker. Season with salt and pepper to taste, and stir to distribute the vegetables and seasonings evenly.
5. Place the browned chicken thighs on top of the vegetables, skin side up.
6. Cover the slow cooker and cook on low for 5 to 6 hours, or until the chicken is no longer pink in the center and the juices run clear. The vegetables should be tender. To check the chicken, use an instant-read thermometer it should read 165F (74C) when inserted near the center.
7. Do not open the lid during the cooking time to maintain the moisture inside the cooker.
8. Once done, remove the chicken and vegetables from the slow cooker and transfer to a serving platter.
9. Garnish with fresh parsley if desired and serve warm.

Cook's Note

Additional liquid is not necessary as the chicken and vegetables will release moisture during the cooking process. Keeping the lid on the slow cooker ensures that the moisture is retained.

Nutrition Facts (per serving)

• Calories: 669
• Total Fat: 31g (40% DV)
• Saturated Fat: 8g (42% DV)
• Cholesterol: 233mg (78% DV)
• Sodium: 685mg (30% DV)
• Total Carbohydrate: 52g (19% DV)
• Dietary Fiber: 9g (31% DV)
• Total Sugars: 10g
• Protein: 49g (98% DV)
• Vitamin C: 33mg (37% DV)
• Calcium: 114mg (9% DV)
• Iron: 4mg (23% DV)
• Potassium: 1988mg (42% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

History and Origins of Slow Cooker Chicken and Vegetables

The slow cooker, or crockpot, revolutionized home cooking in the mid-20th century by allowing families to prepare hearty meals with minimal effort. Slow-cooked chicken with vegetables emerged as a classic American dish, combining affordable, widely available ingredients like chicken, potatoes, carrots, and celery. This dish traces its roots to traditional European stews, where meats and root vegetables were simmered for hours to tender perfection. The modern American version adapted these techniques to the convenience of electric slow cookers, making it a staple for busy households.

Regional Variations

While the core ingredients remain consistent, regional adaptations bring unique flavors to the dish. In the southern United States, cooks often add smoked paprika or cayenne pepper for warmth, whereas in New England, fresh herbs such as thyme and parsley are emphasized. Mediterranean-inspired versions may include Herbes de Provence and olive oil, highlighting fragrant aromatics. Each region adds a subtle twist, but the comforting essence of tender chicken and vegetables remains universal.

Distinguishing Features Compared to Similar Dishes

Unlike roasted chicken or oven-baked casseroles, slow cooker chicken and vegetables rely on long, gentle cooking, which allows flavors to meld deeply. Stews and soups may also use chicken and vegetables, but they often include more liquid and serve as a broth-based dish. The slow cooker method ensures the vegetables retain their shape while the chicken stays moist, creating a balanced texture that differentiates it from both roasted and soup-style preparations.

Common Serving Contexts

This dish is often served as a family dinner or a casual weekday meal. It is ideal for Sunday lunches, potlucks, or cozy weeknight dinners where ease and flavor are priorities. Many households serve it with fresh bread or a side salad, but it also pairs well with rice or couscous to soak up the flavorful juices. The simplicity of serving straight from the slow cooker makes it perfect for informal gatherings.

Interesting Facts

• The slow cooker was originally marketed as a "bean pot" for preparing dried beans, but chicken quickly became a popular choice due to its short cooking time and broad appeal.
• Using skin-on chicken adds extra flavor, as the rendered fat infuses the vegetables during cooking.
• Herbes de Provence, often included in this dish, is a French herb blend that originated in the Provence region and typically contains thyme, rosemary, and savory.
• Many modern adaptations now incorporate seasonal vegetables, like squash in autumn or green beans in summer, keeping the recipe versatile throughout the year.
• The method of browning the chicken before slow cooking not only enhances flavor but also improves the visual appeal, giving the dish a golden finish.

Overall, Slow Cooker Chicken and Vegetables embodies a fusion of convenience, tradition, and adaptability. Its rich history, regional variations, and unique cooking style make it a beloved dish that continues to appear on family tables across the globe.

FAQ about Slow Cooker Chicken and Vegetables Recipe

Comments