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Slow Cooker Lemon Herb Chicken with Vegetables

This dish features tender chicken cooked slowly to develop deep flavor, combined with caramelized vegetables infused with herbs and citrus. The recipe emphasizes aromatic herbs, lemon zest, and a hands-off cooking process resulting in a fragrant, juicy meal with a golden-brown appearance. The final dish showcases moist meat and tender, flavorful vegetables perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs thoroughly thawed
  • 3 cups mixed root vegetables (carrots, parsnips, potatoes) peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon lemon zest from 1 lemon
  • 3 cloves garlic minced
  • 1 cup chicken broth

Equipment

  • Slow cooker
  • Kitchen knife
  • Cutting board
  • Tongs
  • Lemon zester

Method
 

  1. Season the chicken thighs with salt, pepper, thyme, and rosemary, rubbing in the herbs and spices thoroughly.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs, skin side down, until golden brown and crispy, about 4-5 minutes. Flip and sear the other side for an additional 3 minutes.
  3. Remove the chicken from the skillet and set aside. Toss the chopped vegetables into the same skillet, stirring briefly to coat with the flavorful oil and juices. Cook until they start to caramelize around the edges, about 8 minutes, and then transfer everything to your slow cooker.
  4. Add the minced garlic and lemon zest to the skillet; cook for 30 seconds until fragrant, scraping up any browned bits from the bottom. Pour the chicken broth into the skillet, bringing it to a simmer to deglaze, then pour this mixture over the vegetables in the slow cooker.
  5. Arrange the seared chicken thighs on top of the vegetables in the slow cooker. Cover with the lid, set to low, and cook for 4 hours until the chicken is fall-off-the-bone tender and the vegetables are soft and caramelized.
  6. Once cooking is complete, gently remove the chicken and vegetables. Serve the chicken with the fragrant vegetables on the side, garnished with fresh thyme sprigs for a pop of color and flavor.