Ingredients
Scale
- 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