Recipe Background
Aromatic chicken thighs with rosemary in a slow cooker, paired with buttery baby potatoes and carrots for an easy, comforting Sunday dinner.
Picture a Sunday evening when aromas of garlic and rosemary dance through the air, hinting at something both rustic and comforting. An easy Sunday dinner, characterized by its simplicity, centers around chicken thighs, their skin crisping to a golden hue while remaining juicily tender inside. The harmonizing notes of Italian seasoning and rosemary make the taste almost orchestral, resulting in a dish that feels like a warm embrace after a long week. Every bite is juicy, thanks to the chicken stock that infuses each layer with depth, grounding the flavors with a familiar, wholesome touch.
Meanwhile, baby potatoes and carrots, tender and bathed in buttery goodness, offer an earthiness that balances the rich chicken. They simmer away gently, becoming perfectly soft, absorbing all those rich flavors. The Italian seasoning and onions add a hit of aromatic zest, filling the kitchen with a hearty scent that’s hard to resist. This meal, simple yet profoundly gratifying, transforms humble ingredients into a feast that feels like home.
Preparation couldn’t be easier for such a payoff. A spritz of salt, a dash of pepper, and the slow cooker does the rest of the magic. Beginners and seasoned cooks alike will find this dish a breeze to whip up, albeit with a few moments of browning to kickstart those beautiful flavors. And as the slow cooker does its thing, you’ll find yourself sneaking peeks and inhaling deeply, eager for the moment it finally hits the table.
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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