Slow-Cooked Chicken Thighs with Rosemary and Baby Potatoes

Tender chicken thighs and roasted potatoes simmered with fresh rosemary in a slow cooker for effortless weeknight dining.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 360 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 12 oz baby potatoes
• 2 medium, peeled and sliced 1/2-inch thick carrots
• 1 medium, diced yellow onion
• 2 tbsp finely chopped fresh rosemary
• 3 cloves, minced garlic
• 1 cup chicken broth
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
3. Step 3: Add diced yellow onion, sliced carrots, and baby potatoes to the slow cooker around the chicken.
4. Step 4: Stir together 3 minced garlic cloves, 2 tbsp fresh rosemary, and 1 cup chicken broth in a bowl, then pour over the ingredients.
5. Step 5: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken reaches 165°F and potatoes are fork-tender.