Easy Crockpot Dinner

Prep Time: 10 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: 6 hours 10 minutes to 8 hours 10 minutes
Servings: 6

Ingredients

• 2 pounds (900 g) boneless, skinless chicken thighs or breasts
• 1½ pounds (680 g) baby potatoes, halved
• 3 carrots, sliced into large pieces
• 1 medium onion, cut into wedges
• 3 cloves garlic, minced
• 1 cup (240 ml) chicken broth
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Place the potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
2. Drizzle the vegetables with olive oil and sprinkle with the Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
3. Arrange the chicken on top of the vegetables.
4. Pour the chicken broth around the ingredients and dot the top with the butter.
5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. Spoon some of the cooking juices over the chicken and vegetables before serving.
7. Garnish with fresh parsley.

Serving Suggestions

• Crusty bread or dinner rolls
• Simple green salad
• Steamed green beans or broccoli
• Buttered corn
• Applesauce or cranberry sauce

Tips

• Chicken thighs stay especially juicy during slow cooking, but chicken breasts work well too.
• Add mushrooms or green beans during the last 1–2 hours of cooking for extra vegetables.
• For a creamy version, stir ½ cup heavy cream into the cooking liquid during the last 15 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.