The Family Home Blog

Slow Cooker Chicken with Spring Veggies

Mar 19, 2015
|
Alison Lewis

Are you too busy to be in the kitchen cooking all day? Don’t pass up a home-cooked meal just because you don’t have time. With this recipe for Slow Cooker Chicken with Spring Vegetables, you will have a heart warming homemade meal without having to spend all day cooking. The best thing about a slow cooker is that you can cook meals ahead of time, without actually having to stand in front of your stove all day. If you don’t love chicken thighs, feel free to use chicken breasts. Serve with a salad and crusty bread, and dinner is complete!

Slow Cooker Chicken with Spring Veggies 

Slow Cooker Chicken with Spring Vegetables

Prep: 20 minutes
Cook: 6 hours, 8 minutes
Yield: 6 servings 

Ingredients

1 1/2 pounds boneless chicken thighs, fat trimmed (about 4 to 6)
1 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
2 carrots, peeled and cut into 1 1/2-inch pieces
2 shallots, thinly sliced
2 celery stalks, thinly sliced
1 large leek, thinly sliced (about 1 cup)
1/2 cup chicken broth
1 tablespoon fresh thyme, chopped

Directions

Season chicken with flour, paprika, salt and pepper. In a large skillet brown chicken in hot oil over medium-high heat 3 to 4 minutes per side or until golden. Place carrots, shallots, celery and leeks in a slow cooker. Add chicken thighs, broth and thyme.

Cover and cook on LOW heat for 6 hours or until chicken is done and vegetables are tender.

What other easy recipes do you make in your slow cooker?

Photo courtesy of Alison Lewis.

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