Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 3 medium carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 4 cups low-sodium chicken broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and chop carrots into bite-sized pieces and dice the potatoes.
- Sear the chicken: Heat a skillet over medium heat with a splash of olive oil. Sear chicken thighs for about 3-4 minutes on each side until golden brown.
- Layer ingredients: Place carrots, potatoes, and onions at the bottom of the crockpot.
- Add chicken: Lay seared chicken thighs on top of the vegetables.
- Make the sauce: In a bowl, whisk together chicken broth, garlic, herbs, salt, and pepper. Pour over all ingredients in the crockpot.
- Cook: Set the crockpot on low for 6-8 hours or high for 4 hours.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg