Description
A hearty, slow-cooked meal featuring tender chicken thighs, vegetables, and savory broth that delivers pure comfort with minimal effort.
Ingredients
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2 ½ pounds bone-in, skinless chicken thighs
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon garlic powder
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1 medium yellow onion, sliced
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4 medium carrots, peeled and cut into chunks
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3 medium potatoes, cut into large pieces
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3 cloves garlic, minced
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2 cups low-sodium chicken broth
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1 tablespoon tomato paste
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2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
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Season chicken thighs with salt, black pepper, paprika, thyme, rosemary, and garlic powder.
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Heat olive oil in a skillet and lightly brown the chicken thighs on both sides.
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Place onions, carrots, and potatoes in the bottom of the crockpot.
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Add chicken thighs on top of the vegetables.
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Whisk chicken broth, tomato paste, and minced garlic, then pour over the contents.
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Cover and cook on low for 7–8 hours or on high for 4–5 hours.
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Stir in cornstarch mixture during the last 20 minutes if thicker broth is desired.
Notes
For firmer vegetables, cut them into larger pieces or add them halfway through cooking. Leftovers can be stored in the refrigerator for up to three days and reheat well.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours