I developed this delicious chicken recipe many years ago. The great thing about this recipe is that most of the work is done in the morning. The dish then cooks all day in the crockpot. That way you have the rest of the day to complete tasks or work and still have an amazing home-cooked dinner ready in the evening. This dish has a lot of flavor, and the vegetables and herbs compliment the chicken perfectly. This meal is made even better when topped with a mouthwatering sauce. I hope you enjoy my family's favorite crockpot chicken!
You can skip making the sauce if you want to save on the fat and calories. If you do so, when the dish is done cooking, season to taste and then serve.
Always read over the ingredients and directions carefully before starting a recipe.
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Preparation time is 25 minutes. Cook time on low is 7 to 8 hours, while high is 3 1/2 to 4 hours.
Ingredients for Chicken:
5 to 6 medium red potatoes, cut into fourths
3 to 4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into fourths and sliced
8 to 10 skinless, boneless chicken thighs
1 tablespoon fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon crushed dried rosemary
3/4 teaspoon crushed dried thyme
1/2 teaspoon ground black pepper
1 cup chicken broth/stock
1/2 cup dry white wine
For the Sauce:
Liquid from crockpot, skimmed of fat and strained
4 tablespoons butter
4 tablespoons flour
fresh sprinkling of parsley, optional
In a 6 quart slow cooker, combine the potatoes, carrots, celery, and onion. In a small bowl, combine the parsley, garlic, salt, rosemary, thyme, and pepper. In a 2 cup measuring glass, combine the chicken broth and white wine. Pour the chicken broth mixture over the vegetables in crockpot. Rub the garlic-herb mixture into the chicken thighs, and place the thighs on top of the vegetables. Cover and cook on a low setting 7 to 8 hours or on high setting 3 1/2 to 4 hours.
Place the chicken thighs on a large plate. Remove the vegetables with a slotted spoon, and place in a 13 by 9-inch dish (do not remove the liquid from the crockpot while doing so if making the sauce). Place the chicken thighs on top of the vegetables and cover with foil. Put in a warm oven, approximately 275 degrees F.
For the sauce, skim the fat from the liquid in the crockpot; strain liquid through a sieve into a bowl. In a 3 quart sauce pan, heat the butter over medium heat until melted. Stir in the flour and cook for 1 minute. Slowly, add reserved liquid, stirring with a whisk. Cook and stir until thickened and bubbly. Cook and stir for one more minute. Add the salt and pepper to taste. Gently pour the sauce over the chicken and vegetables. May add a sprinkle of parsley, if desired. Serves 6 to 8.
(edited by Anna Weicht)