Crock Pot Braised Chicken With Vegetables Recipe

Name: Crock Pot Braised Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 tablespoons melted butter (can use less); 4 russet potatoes (cut into about 1/3-inch sliced); 2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots); 1 cup frozen peas; 2 teaspoons seasoning salt, divided (or to taste, or use white salt); black pepper; 1/4 cup chicken broth; 1/4 cup white wine; 1 tablespoon minced fresh garlic (or to taste); 1 teaspoon dried thyme (or to taste); 1 1/2 teaspoons paprika; 3 chicken thighs (skin and bone-on); 3 chicken legs (skin on)

Servings: persons

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

1
Brush the inside of a 6-quart crock pot with melted butter.
2
Place the onion slices in the bottom of the crock pot/slow cooker.
3
Top with potato slices, carrots and peas.
4
In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
5
In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
6
Arrange the chicken pieces on top of the vegetables.
7
Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium onions, sliced, 2 tablespoons melted butter (can use less), 4 russet potatoes (cut into about 1/3-inch sliced), 2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots), and more.

Yes, Crock Pot Braised Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Braised Chicken With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions