Slow-Cooker Rosemary Thyme Chicken Dinner for Two
This easy slow-cooker recipe delivers a comforting and delicious chicken dinner with minimal effort. Tender chicken thighs, potatoes, and carrots are slow-cooked to perfection in a savory broth with aromatic rosemary and thyme.
Equipment
- Slow Cooker
- Tongs
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken thighs about 6-8 ounces each
- 2-3 Yukon Gold or red potatoes scrubbed and cut into 1-inch pieces
- 1 cup baby carrots
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed lightly if using whole leaves
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped for garnish, optional
Instructions
Preparation
- Pat chicken thighs dry and season generously with salt, pepper, paprika, thyme, and rosemary.
Combine Ingredients
- In the slow cooker, combine potatoes, carrots, onion, and minced garlic; drizzle with olive oil and stir.
- Nestle seasoned chicken among the vegetables, then pour chicken broth over everything.
Cook
- Cover and cook on low for 6-8 hours (or high for 3-4 hours) until chicken reaches 165°F (74°C) and vegetables are tender.
Serve
- Transfer chicken and vegetables to plates, spoon over broth, and garnish with fresh parsley if desired.
Notes
For extra flavor, you can sear the chicken thighs in a pan before adding them to the slow cooker, though this is optional. Adjust seasoning to your preference depending on the sodium content of your chicken broth. This recipe is easily scalable for more servings; just adjust ingredient quantities and ensure your slow cooker is large enough.