Description
A hearty chicken, potato, and carrot crockpot dinner that’s perfect for busy weeknights. Enjoy a warm, savory meal with minimal effort.
Ingredients
Scale
- 680 g Chicken Thighs (bone-in, skinless)
- 500 g Potatoes (Yukon Gold or red)
- 300 g Carrots (fresh, medium)
- 1 medium Onion
- 3 cloves Garlic (fresh)
- 480 ml Chicken Broth (low-sodium)
- 1 teaspoon Thyme (dried)
- Salt and Pepper (to taste)
Instructions
- Prepare the Ingredients: Wash and peel the carrots and potatoes. Chop into large chunks. Dice the onion and mince the garlic.
- Layer the Ingredients: Place chicken thighs in the bottom of the crockpot, then layer with potatoes, carrots, onion, and garlic.
- Add Seasoning and Broth: Sprinkle thyme, salt, and pepper over the layers. Pour chicken broth carefully.
- Cook: Cover and cook on low for 6 hours or high for 4 hours.
- Serve: Once cooked, remove the chicken and shred lightly. Serve chicken with vegetables and broth.
Notes
Avoid overcooking by opting for low heat for a more tender result. Store leftovers in an airtight container.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 140mg