Slow Cooker Old World Chicken and Vegetables

Experience rustic comfort and old-world charm with this Slow Cooker Old World Chicken and Vegetables recipe. Tender, golden-browned chicken thighs are nestled atop a medley of hearty carrots, parsnips, baby potatoes, and aromatics, all slowly simmered in a fragrant blend of chicken broth, white wine, and tomato paste. Enhanced with fresh thyme, rosemary, and a hint of garlic, this dish brings wholesome, timeless flavors to your table with minimal effort. Perfect for busy weeknights or cozy family dinners, this slow-cooked classic pairs beautifully with crusty bread or a side of rice to soak up the rich, savory broth. With its hands-off preparation and irresistible aroma, this comforting recipe is a true labor of love made simple.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 4 medium carrots
• 2 medium parsnips
• 1.5 pounds baby potatoes
• 1 large yellow onion
• 4 cloves garlic cloves
• 2 cups chicken broth
• 0.5 cups white wine
• 2 tablespoons tomato paste
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Peel the carrots and parsnips, and cut them into 2-inch pieces.

Step 2

Halve the baby potatoes if they are large.

Step 3

Peel and quarter the onion.

Step 4

Smash the garlic cloves with the side of a knife to release their flavor, but leave them whole.

Step 5

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 6

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Remove and set aside.

Step 7

In the same skillet, pour in the white wine, scraping up browned bits from the bottom of the pan. Let it simmer for 2 minutes, then remove from heat.

Step 8

In a slow cooker, add the carrots, parsnips, baby potatoes, onion, and garlic as the base layer.

Step 9

Place the seared chicken thighs on top of the vegetables, skin-side up.

Step 10

Pour the chicken broth and deglazed wine from the skillet over the chicken and vegetables.

Step 11

Dollop the tomato paste on top, then add the thyme, rosemary, and bay leaf.

Step 12

Season everything with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 13

Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.

Step 14

Before serving, discard the rosemary sprigs, thyme stems, and bay leaf.

Step 15

Serve hot with crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	(2908.8g)

Amount per serving	% Daily Value*
Calories	3383.0

Total Fat 190.2g	0%
Saturated Fat 50.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 733.4mg	0%
Sodium 7111.4mg	0%
Total Carbohydrate 214.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 40.1g
Protein 192.1g	0%

Vitamin D 0IU	0%
Calcium 507.5mg	0%
Iron 19.9mg	0%
Potassium 7640.9mg	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: 51.3%

Protein: 23.0%

Carbs: 25.7%