Crock Pot Braised Chicken with Vegetables

Delight your taste buds with this comforting Crock Pot Braised Chicken with Vegetables, a hearty and flavorful one-pot meal that's perfect for busy weeknights or cozy weekends. Tender, juicy bone-in chicken thighs are seared to golden perfection, then slow-cooked with a medley of carrots, celery, baby potatoes, and aromatic herbs in a savory broth. A splash of optional dry white wine elevates the depth of flavor, while a sprinkle of fresh parsley adds a burst of color and freshness to the finished dish. With minimal prep and a stress-free cooking process, this easy slow cooker recipe offers a wholesome, soul-warming dinner that's as satisfying as it is simple. Perfect for meal prep or serving a crowd, this recipe is sure to become a family favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:300 mins

Total Time:315 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and cut into chunks
• 2 stalks Celery stalks, sliced
• 1 pound Baby potatoes, halved
• 2 cups Chicken broth
• 0.5 cup Dry white wine (optional)
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 1 leaf Bay leaf
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for another 2-3 minutes. Transfer the chicken to the crock pot.

Step 3

In the same skillet, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant. Transfer the onion and garlic mixture to the crock pot.

Step 4

Add carrots, celery, and baby potatoes to the crock pot, spreading them around the chicken.

Step 5

In a mixing bowl, combine chicken broth, white wine (if using), dried thyme, dried rosemary, and the bay leaf. Pour the mixture over the chicken and vegetables in the crock pot.

Step 6

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

Step 7

Remove and discard the bay leaf before serving.

Step 8

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2449.0g)

Amount per serving	% Daily Value*
Calories	2801.9

Total Fat 168.9g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4463.6mg	0%
Total Carbohydrate 128.6g	0%
Dietary Fiber 21.6g	0%
Total Sugars 23.9g
Protein 183.1g	0%

Vitamin D 0IU	0%
Calcium 372.1mg	0%
Iron 16.0mg	0%
Potassium 5291.6mg	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: 54.9%

Protein: 26.5%

Carbs: 18.6%