Slow-Cooked Chicken with Root Vegetables and Thyme

A comforting, hands-off meal featuring tender chicken and seasonal vegetables slow-cooked to perfection with fresh thyme.

Cuisine: American

Category: Slow Cooker

Prep: 20 minutes. Cook: 390 minutes.

Serves 4.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tbsp fresh thyme leaves
• 2, peeled and cut into 1-inch pieces carrots
• 2, peeled and cut into 1-inch pieces parsnips
• 2 medium, peeled and cut into 1-inch pieces potatoes
• 1 cup, low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (optional) dry white wine

Instructions

1. Step 1: Pat 2 lbs bone-in, skin-on chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs and cook for 3-4 minutes per side until golden brown. Transfer to a slow cooker.
2. Step 2: Add 1 diced large onion and 3 minced garlic cloves to the skillet and cook for 3 minutes until softened. Stir in 1 tbsp fresh thyme leaves and cook for 1 minute until fragrant. Pour in 1/4 cup dry white wine (optional) and simmer for 1 minute to deglaze the pan, then pour into the slow cooker.
3. Step 3: Add 2 cups diced carrots (1-inch pieces), 2 cups diced parsnips (1-inch pieces), and 2 cups diced potatoes (1-inch pieces) to the slow cooker. Pour in 1 cup low-sodium chicken broth and season with 1/4 tsp salt and 1/4 tsp black pepper, then stir to combine.
4. Step 4: Cover and cook on low for 6-7 hours, or until the chicken is very tender and the vegetables are cooked through.