The Scoop
This slow-cooker rosemary chicken dinner is lazy-girl luxury at its finest!
We all love the idea of a fancy Sunday roast, but absolutely nobody wants to babysit a hot oven for hours when they could be rotting on the couch.
You spend exactly five minutes searing bone-in chicken thighs to get that elite crispy skin, toss some baby potatoes and carrots in melted butter, and dump it all into the slow cooker with fresh rosemary. The slow cooker does 100% of the job while you live your life, leaving your entire place smelling like a high-end Williams-Sonoma store.
You get insanely tender chicken and rich, buttery veggies with maximum cozy vibes and zero chef anxiety!
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken thighs, skin-on and bone-in
- salt, to taste
- pepper, to taste
- 1 1/2 pounds baby potatoes, halved
- 3 medium carrots, chopped into 1-inch-wide pieces
- 1/4 cup onion, diced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons butter, melted
- 2 sprigs fresh rosemary or 1/2 teaspoon dried
- 1 cup chicken stock
Directions
- In a large pan over medium heat, add the olive oil.
- Season the chicken thighs with the salt and the pepper.
- Add the seasoned chicken thighs, skin-side down, to the oil and sear until they are browned on all sides, about 3-5 minutes.
- In a bowl, add the potatoes, the carrots, the onions, the Italian seasoning, the melted butter, the salt, and the pepper and toss to coat.
- In the bottom of a 6-quart slow cooker, add the potato mixture and top with the rosemary sprigs and the seared chicken thighs.
- Pour the chicken stock into the slow cooker.
- Place the lid on the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F and the vegetables are tender, on high heat for 4 hours or low heat for 7-8 hours.
- Serve the chicken dinner garnished with the rosemary sprigs from the slow cooker.
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