Ingredients
2 lbs Boneless, Skinless Chicken Thighs (or Breasts)
2 lbs Potatoes (Yukon Gold or Red), cut into 1-inch chunks
1 lb Carrots, peeled and cut into 1-inch pieces
1 large Yellow Onion, chopped
1 cup Chicken Broth (low sodium)
1 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp Salt (or to taste)
1/2 tsp Black Pepper (or to taste)
2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Gather all your ingredients. Pat chicken thighs (or breasts) dry with paper towels. Wash and chop potatoes and carrots into roughly 1-inch pieces. Peel and chop onion, ensuring uniform cutting for even cooking
- Place the chopped potatoes, carrots, and onion into the bottom of your slow cooker to form a sturdy base
- Arrange the chicken thighs directly on top of the vegetables, nestling them among the veggies
- In a small bowl, whisk together the chicken broth, garlic powder, dried thyme, salt, and black pepper. Pour this seasoned broth evenly over the chicken and vegetables in the crockpot
- Secure the lid on your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken should be very tender (easily shredded with a fork) and the vegetables fork-tender
- Once cooked, use two forks to shred the chicken directly in the crockpot. Stir everything together to combine the shredded chicken with the flavorful vegetables and sauce. Garnish with fresh chopped parsley before serving
Notes
Do not overfill your slow cooker; aim to fill no more than two-thirds full for proper heat circulation and even cooking.
Always place harder vegetables (like potatoes and carrots) at the bottom, closest to the heating element, to ensure they become tender.
While optional, a quick sear of the chicken thighs in a skillet before adding them to the crockpot can add a layer of depth and rich, caramelized flavor.
If you desire a thicker sauce, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. If the dish seems too dry, add a splash more broth.
To save time on busy mornings, chop all vegetables ahead of time and store them in an airtight container in the fridge.
Always ensure chicken reaches an internal temperature of 165°F (74°C) and vegetables are easily pierced with a fork to confirm doneness.
Store cooled leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway. For larger quantities, reheat on the stovetop over medium-low heat with a splash of broth or water, or in an oven-safe dish covered with foil at 325°F (160°C) for 20-30 minutes. Thaw frozen portions overnight in the refrigerator before reheating.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: N/A