Chicken from the French Countryside Crock Pot

Transport your taste buds to the charming French countryside with this hearty and aromatic "Chicken from the French Countryside Crock Pot" recipe. Featuring tender, bone-in chicken thighs slow-cooked to perfection with earthy cremini mushrooms, sweet carrots, and buttery baby potatoes, this dish is infused with the flavors of garlic, onion, white wine, and fragrant herbs like thyme and bay leaves. The rustic yet elegant preparation begins with a golden sear in olive oil for depth of flavor, followed by a low-and-slow simmer in a crock pot, allowing every ingredient to meld beautifully into a rich, savory sauce. Perfect for a cozy family dinner or a comforting weekend treat, this one-pot wonder pairs beautifully with crusty bread or fluffy rice to soak up every last drop of its irresistible broth. Easy, elegant, and full of French-inspired charm, this slow cooker chicken recipe is a culinary escape worth savoring.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:300 mins

Total Time:325 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 4 medium Carrots, peeled and sliced into 1-inch pieces
• 1 pound Baby potatoes, halved
• 1 cup Dry white wine
• 1 cup Chicken stock
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 2 tablespoons Fresh parsley, chopped
• 8 ounces Cremini mushrooms, halved

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes, or until golden brown. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the mixture to the crock pot.

Step 4

Layer the carrots, baby potatoes, and halved mushrooms in the crock pot. Place the seared chicken thighs on top of the vegetables.

Step 5

In a mixing bowl, whisk together the dry white wine, chicken stock, tomato paste, thyme, and 1/2 teaspoon of salt. Pour this liquid mixture over the chicken and vegetables in the crock pot.

Step 6

Add the bay leaves to the crock pot and gently stir to ensure the liquid is evenly distributed.

Step 7

Cover the crock pot with its lid and cook on low heat for 5 hours, or until the chicken is tender and the vegetables are cooked through.

Step 8

Remove the bay leaves and discard. Taste the sauce and adjust seasoning if needed.

Step 9

Garnish with freshly chopped parsley before serving. Serve warm with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(2465.8g)

Amount per serving	% Daily Value*
Calories	3131.9

Total Fat 188.2g	0%
Saturated Fat 49.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750.3mg	0%
Sodium 4552.0mg	0%
Total Carbohydrate 126.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 24.7g
Protein 194.8g	0%

Vitamin D 15.9IU	0%
Calcium 318.7mg	0%
Iron 18.4mg	0%
Potassium 5893.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 26.1%

Carbs: 17.0%