Why Make This Recipe
This Slow Cooker Harvest Chicken recipe is all about comfort and health. It brings together many seasonal ingredients that are colorful and nutritious. Using a slow cooker makes this dish incredibly easy to put together. You can prepare everything in the morning and let it cook all day while you go about your tasks. When you come home, you are welcomed by the delicious smell of a warm, wholesome meal.
How to Make Slow Cooker Harvest Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup butternut squash, diced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup low-sodium chicken broth
- Fresh parsley, for garnish
Directions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a skillet and sear the chicken for 2-3 minutes per side until golden. (This step is optional but recommended for added flavor.)
- Place the Brussels sprouts, sweet potato, carrots, butternut squash, onion, and garlic into the slow cooker.
- Sprinkle the vegetables with thyme, rosemary, cinnamon, and nutmeg.
- Pour the chicken broth evenly over the vegetables.
- Place the seared chicken thighs skin-side up on top of the vegetables.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and the veggies are tender.
- Garnish with fresh parsley before serving hot with broth spooned over.
How to Serve Slow Cooker Harvest Chicken
Serve this comforting dish straight from the slow cooker. You can use a large spoon to help plate the chicken and vegetables onto individual plates. Drizzling the flavorful broth over the top adds extra moisture and taste. This dish goes well with warm whole grain bread or over a bed of quinoa for a complete meal.
How to Store Slow Cooker Harvest Chicken
If you have leftovers, let them cool down and then store them in an airtight container in the refrigerator. They should be good for about 3-4 days. You can also freeze any leftovers. Pour the chicken and veggies into a freezer-safe container, and they will last in the freezer for up to 3 months. Just reheat when you are ready to enjoy them again.
Tips to Make Slow Cooker Harvest Chicken
- For even more flavor, you can marinate the chicken in the spices and olive oil a few hours or overnight before cooking.
- Feel free to add other vegetables you like, such as parsnips or green beans.
- Make sure to not overcrowd the slow cooker, so everything cooks evenly.
Variation
You can use boneless chicken thighs or breasts if you prefer. Just adjust the cooking time accordingly, as boneless chicken cooks faster than bone-in.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure you cook it on HIGH for at least 4 hours to make sure it cooks thoroughly.
Can I make this recipe in a regular pot instead of a slow cooker?
Yes, you can make this in a regular pot on the stove. Cook everything on low heat, stirring occasionally until the chicken is cooked and veggies are tender.
What can I do with the broth?
You can use the broth as a flavorful sauce over the chicken and vegetables. It also works well as a base for soup when combined with other ingredients.
Slow Cooker Harvest Chicken
A comforting and nutritious slow cooker meal featuring chicken thighs and seasonal vegetables.
- Total Time: 375 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup butternut squash, diced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup low-sodium chicken broth
- Fresh parsley, for garnish
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a skillet and sear the chicken for 2-3 minutes per side until golden (optional but recommended).
- Place Brussels sprouts, sweet potato, carrots, butternut squash, onion, and garlic into the slow cooker.
- Sprinkle vegetables with thyme, rosemary, cinnamon, and nutmeg.
- Pour chicken broth evenly over the vegetables.
- Place seared chicken thighs skin-side up on top of the vegetables.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and veggies are tender.
- Garnish with fresh parsley before serving hot with broth spooned over.
Notes
For added flavor, marinate the chicken in spices and olive oil for a few hours or overnight before cooking. Adjust cooking time if using boneless chicken.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg