Description
A comforting dish of succulent chicken thighs cooked slowly with tender carrots and fluffy potatoes, infused with fragrant herbs.
Ingredients
Scale
- 4 chicken thighs
- 4 carrots, chopped
- 3 potatoes, chopped
- 1 onion, chopped
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper and place them at the bottom of your crockpot.
- Add chopped carrots, potatoes, and onion on top of the chicken.
- In a separate bowl, mix chicken broth, minced garlic, thyme, rosemary, salt, and pepper, then pour it over the chicken and vegetables.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours.
- Once cooked, serve warm and enjoy.
Notes
Make ahead by preparing the vegetables the night before. You can replace chicken thighs with frozen thighs, but adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg