Easy One-Dish Chicken Dinner Recipe: Slow Cooker Magic!
Imagine tender chicken, imbued with the rich flavors of slow-simmered vegetables and herbs, creating a symphony of taste that warms from the inside out. The aroma alone is enough to evoke a sense of comfort, promising a satisfying and wholesome meal. Each bite offers a delightful contrast of textures, from the succulent chicken to the soft, yielding vegetables, all bathed in a savory, deeply infused sauce.
Equipment
- Slow Cooker (6-quart or larger recommended)
- Large Skillet (for searing chicken and sauting vegetables, optional)
- Cutting board
- Chef's knife
- Garlic press (optional)
- Measuring cups and spoons
- Meat Thermometer
- Spatula or Wooden Spoon
- Two Forks (for shredding chicken)
Ingredients
- 2 pounds boneless skinless chicken thighs (approximately 6-8 thighs)
- 1 large yellow onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt or to taste
- 1 pound Yukon gold potatoes peeled and cubed
- 1 cup chicken broth
- 2 tablespoons olive oil
- Optional: 1 cup frozen peas or green beans add during the last 30 minutes of cooking
- Optional: Fresh parsley chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps them brown slightly and prevents a watery result. In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned. This step is optional but adds flavor and texture.
- Step 2: Saut Aromatics: In the same skillet (or directly in the slow cooker if it has a saut function), add the chopped onion, carrots, and celery. Saut for 5-7 minutes until the onions are translucent and the vegetables are slightly softened. Add the minced garlic, thyme, rosemary, smoked paprika, salt, and pepper, and cook for another minute until fragrant.
- Step 3: Layer Ingredients in the Slow Cooker: Transfer the sauted vegetables to the bottom of the slow cooker. Arrange the cubed potatoes on top of the vegetables. Place the seared chicken thighs on top of the potatoes.
- Step 4: Add Broth and Cook: Pour the chicken broth over the ingredients in the slow cooker. The liquid should come about halfway up the chicken and vegetables. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 5: Add Optional Vegetables (if using): If using frozen peas or green beans, add them to the slow cooker during the last 30 minutes of cooking. This will prevent them from becoming mushy.
- Step 6: Serve: Once the chicken and vegetables are cooked, carefully remove the chicken thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and sauce. Garnish with fresh parsley, if desired. Serve hot.
- Optional Tips: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. The type of potatoes can be varied based on your preference; red potatoes or russet potatoes work well also. If you prefer other vegetables, such as mushrooms, turnips or parsnips, you may include them.
Notes
Variations
The inherent versatility of this recipe allows for a multitude of adaptations to suit individual preferences and dietary needs.
- Ingredient Swaps: The type of protein can be easily altered. Chicken breasts can be substituted for thighs, though cooking time may need adjustment to prevent dryness. Alternative vegetables, such as mushrooms, parsnips, turnips, butternut squash, or sweet potatoes, can be incorporated based on seasonal availability and personal taste. Consider using other greens besides peas or green beans, like spinach or kale, stirring them in at the very end.
- Regional Twists: Explore diverse flavor profiles by incorporating spices and ingredients from various cuisines. A Mediterranean version could include sun-dried tomatoes, Kalamata olives, and oregano. An Asian-inspired variation might feature ginger, soy sauce, and sesame oil. A Tex-Mex style could include black beans, corn, chili powder, and a can of diced tomatoes with green chilies.
- Dietary Adjustments: To make this recipe gluten-free, ensure that the chicken broth used is certified gluten-free. To cater to a low-carb diet, replace the potatoes with cauliflower florets or other low-carb vegetables. For a vegetarian option, substitute the chicken with firm tofu or hearty beans like chickpeas or cannellini beans, adjusting the cooking time accordingly.
Serving Suggestions
This one-dish chicken dinner lends itself well to various serving styles and occasions. It is equally suitable for a casual weeknight meal or a relaxed weekend gathering.
- Serve warm directly from the slow cooker for a rustic, family-style presentation.
- Offer a side of crusty bread or rolls for soaking up the flavorful sauce.
- Pair with a simple green salad or a side of steamed vegetables for a complete and balanced meal.
- Consider topping with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs for added richness and flavor.
- This dish is also excellent served over rice, quinoa, or mashed potatoes.
- Perfect for potlucks and casual get-togethers, since it is very easy to transport and keep warm
Storage Tips
Proper storage is essential for preserving the freshness and flavor of leftover one-dish chicken dinner.
- Allow the dish to cool completely before storing.
- Transfer the chicken and vegetables to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- For longer storage, the dish can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- When reheating, add a splash of chicken broth or water if needed to restore moisture. Reheat in a saucepan over medium heat or in the microwave until heated through.
Frequently Asked Questions
- Question 1: Can I use frozen chicken in this recipe? Answer: It is not recommended to use frozen chicken directly in a slow cooker. It can lead to uneven cooking and potential food safety issues. Thaw the chicken completely in the refrigerator before cooking.
- Question 2: Can I use chicken breasts instead of chicken thighs? Answer: Yes, chicken breasts can be used, but they tend to dry out more easily. Reduce the cooking time and consider adding a bit more liquid. Monitor the internal temperature closely to prevent overcooking.
- Question 3: How can I thicken the sauce if it’s too thin? Answer: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
- Question 4: Can I add more vegetables than the recipe calls for? Answer: Yes, feel free to add more vegetables to suit your preferences. Just ensure that there is enough liquid to cover about half of the ingredients.
- Question 5: What is the ideal internal temperature for cooked chicken? Answer: The safe internal temperature for cooked chicken is 165F (74C). Use a meat thermometer to ensure that the chicken is fully cooked before serving.