Description
A budget-friendly, simple crockpot dinner of chicken, potatoes, and carrots that requires minimal hands-on cooking.
Ingredients
Scale
- 1.2 kg (2.5 lb) boneless, skin-on chicken thighs
- 900 g (2 lb) baby potatoes, halved if large
- 450 g (1 lb) carrots, cut into 2.5 cm (1 in) pieces
- 480 ml (2 cups) low-sodium chicken broth
- 30 ml (2 tbsp) olive oil
- Kosher salt and black pepper, to taste
Instructions
- Trim and season the chicken. Pat dry and season with salt and pepper, then let rest for 5 minutes.
- Optional: Brown the chicken in olive oil for 2-3 minutes per side in a skillet over medium-high heat.
- Layer potatoes and carrots in the crockpot, spreading them evenly.
- Pour chicken broth over the vegetables and place chicken on top, skin-side up.
- Cook on Low for 8 hours or High for 4 hours, checking for doneness with a thermometer.
- Optional: For crisp skin, broil the chicken for 3-5 minutes until golden.
Notes
Avoid adding too much liquid; the slow cooker retains moisture. Cut vegetables into similar sizes for even cooking.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400-450 g)
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg