Slow-Cooked Rosemary Chicken with Potatoes

Tender chicken thighs and root vegetables simmered in a fragrant herb broth until perfectly fall-apart tender.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 360 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on (about 2 lbs) chicken thighs
• 2 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs, halved baby potatoes
• 2, peeled and sliced 1/2-inch thick carrots
• 1, sliced onion
• 3 cups chicken broth

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season with 1 tbsp fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large 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 1.5 lbs halved baby potatoes, 2 sliced carrots, 1 sliced onion, and 3 cups chicken broth to the slow cooker with the chicken.
4. Step 4: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and vegetables are cooked through.
5. Step 5: Remove chicken, let rest 5 minutes, and serve with vegetables and cooking liquid.