Easy Crockpot Chicken Recipes for Dinner

This comforting, slow-cooked dinner yields incredibly tender, fall-off-the-bone chicken thighs bathed in a rich, savory broth. Nestled among hearty baby gold potatoes, thick-cut carrots, and celery, the chicken cooks low and slow with fragrant sprigs of fresh rosemary and thyme. It is a perfect hands-off meal that fills the house with the aroma of a classic rustic roast.

Ingredients

• 6 bone-in, skin-on chicken thighs

• 1 lb baby yellow potatoes, left whole

• 4 large carrots, peeled and cut into 2-inch chunks

• 3 stalks celery, thickly sliced

• 1 yellow onion, thickly sliced

• 3 cloves garlic, minced

• 1 1/2 cups low-sodium chicken broth

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 1 tbsp olive oil

• Salt and freshly cracked black pepper, to taste

• Fresh parsley, roughly chopped (for garnish)

Instructions

1. Prep the Vegetables: Place the baby potatoes, carrots, celery, onion, and minced garlic into the bottom of the slow cooker.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and black pepper. Sear skin-side down for 3 to 4 minutes until a golden-brown crust forms, then flip and sear for an additional 2 minutes. Transfer the chicken to the slow cooker, resting the thighs on top of the vegetables.

3. Add Broth and Herbs: Pour the chicken broth into the slow cooker. Tuck the fresh rosemary and thyme sprigs between the chicken pieces.

4. Slow Cook: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is completely tender and the meat easily pulls away from the bone.

5. Serve: Discard the woody herb stems. Plate the chicken and tender vegetables, ladling the rich cooking juices generously over the top. Finish with a sprinkle of fresh chopped parsley.