Are you craving a hassle-free, mouthwatering meal that practically cooks itself? Look no further than this incredible Slow Cook One Pot Chicken Dinner that promises to transform your ordinary weeknight into a culinary adventure! Imagine tender, perfectly seasoned chicken thighs nestled among golden potatoes and sweet carrots, all simmering in a rich, aromatic broth that will have your family rushing to the dinner table. This foolproof recipe is not just a meal – it's a warm hug on a plate that requires minimal effort but delivers maximum flavor!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 chicken thighs
- 3 carrots, chopped
- 2 potatoes, diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables: dice potatoes into 1-inch cubes, slice carrots into 1/2-inch rounds, and finely chop the onion.
- Season chicken thighs generously with salt, pepper, and dried thyme on both sides, ensuring even coverage.
- Place chopped onions at the bottom of the slow cooker as the first layer to create a flavor base.
- Arrange seasoned chicken thighs directly on top of the onions, ensuring they are not overlapping.
- Distribute diced potatoes and chopped carrots around and between the chicken thighs.
- Slowly pour chicken broth over the ingredients, making sure it covers about 3/4 of the vegetables and chicken.
- Cover the slow cooker with its lid and set to low heat setting.
- Cook for 6 hours, allowing the chicken to become tender and vegetables to absorb the rich broth flavors.
- After cooking time is complete, carefully remove chicken thighs and check internal temperature reaches 165°F (74°C).
- Let the dish rest for 10 minutes before serving to allow juices to redistribute.
- Serve hot, spooning vegetables and broth around the chicken thighs on individual plates.
Tips
- For maximum flavor, generously season your chicken thighs and don't be shy with the herbs and spices.
- Layer your ingredients strategically: onions first, then chicken, then vegetables to build depth of flavor.
- Use chicken thighs instead of breasts for more moisture and richer taste.
- Ensure your chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Let the dish rest for 10 minutes after cooking to allow juices to redistribute, ensuring each bite is succulent.
- If you prefer a thicker broth, you can mix a tablespoon of cornstarch with cold water and stir in during the last 30 minutes of cooking.
- Fresh thyme can be substituted for dried if you have it on hand for an even more aromatic dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
