Description

Crockpot Chicken Thighs with Vegetables is the ultimate comfort food, perfect for busy weeknights. This one-pot dish combines tender boneless chicken thighs with fresh carrots, onions, and aromatic herbs, all simmered to perfection in a rich broth. With minimal prep time and a hands-off cooking process, you can enjoy a delicious, hearty meal without the fuss. Let the crockpot work its magic while your home fills with mouthwatering aromas that will have everyone asking for seconds.

Ingredients

Scale

1.5 lbs boneless chicken thighs
2 cups carrots, chopped
1 large yellow onion, diced
4 cloves garlic, minced
2 cups low-sodium vegetable or chicken broth
2 tsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat. Sauté diced onions and garlic until fragrant and translucent (about 5 minutes).
Layer chopped carrots and any additional veggies into the crockpot.
Nestle the boneless chicken thighs among the veggies.
Pour vegetable or chicken broth over the chicken and veggies. Season generously with salt, pepper, thyme, and rosemary.
Set your crockpot to low for 6-8 hours or high for 4 hours. Avoid opening the lid during cooking.
Once cooked, shred the chicken using two forks and mix everything together. Serve hot with crusty bread or over rice.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg

Keywords: For added flavor, sear the chicken thighs before adding them to the crockpot. Feel free to swap vegetables based on what you have available—zucchini or bell peppers work great too! Store leftovers in airtight containers in the fridge for up to four days.