Slow Cooker Herb Chicken and Vegetables
I am a HUGE fan of the Crock Pot. It is so easy just to throw everything in and leave for the day. Dinner is ready when you return. This recipe was amazing! Very easy to make!
*Time consuming tip! Cut up your vegetable the night before. This way all you have to do is dump everything in the pot in the morning. No prep time needed.1 carrot, peeled, sliced into 1/4" round pieces
1
parsnip, peeled, sliced into 1/4" round pieces 3 tsp. minced Garlic 1 yellow onion, quartered and cut into small wedges 5 bone-in, chicken thighs, skinless 1/4 cup extra-virgin olive oil 1 teaspoon paprika 1/2 teaspoon black pepper Kosher or sea salt to taste 2 tablespoon fresh parsley, (optional 2 teaspoons dried parsley) 1 tablespoon fresh sage, (optional 1 teaspoon dried rubbed sage) 1 tablespoon fresh thyme, (optional 1 teaspoon dried thyme) 1 tablespoon fresh rosemary, (optional 1 teaspoon dried rosemary)
Directions: Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil herb mixture to vegetables, toss to coat and add to slow cooker.
Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.
*Time consuming tip! Cut up your vegetable the night before. This way all you have to do is dump everything in the pot in the morning. No prep time needed.1 carrot, peeled, sliced into 1/4" round pieces
Directions: Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil herb mixture to vegetables, toss to coat and add to slow cooker.
Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.