ROOTS IN REMEDIES • RECIPE CARD
Crockpot Lemon Herb Chicken and Potatoes
Tender chicken, potatoes and carrots with lemon, garlic and herbs. No added sugar.
Serves: about 6 • Prep: 15 minutes • Cook: 5–6 hours on LOW
Ingredients
- 2½ pounds boneless, skinless chicken thighs, thawed
- 1½ pounds baby potatoes, cut into roughly 1-inch pieces
- 4 medium carrots, cut into ½-inch chunks
- 1 medium onion, chopped
- ¾ cup low-sodium chicken broth
- 3 garlic cloves, minced
- Juice of 1 lemon (about 2–3 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Optional: chopped fresh parsley and extra lemon wedges, for serving
Instructions
- Place the potatoes, carrots and onion in a 6-quart slow cooker. Arrange the chicken thighs over the vegetables.
- Stir together the broth, garlic, lemon juice, olive oil, oregano, thyme, salt and pepper. Pour evenly over the chicken and vegetables.
- Cover and cook on LOW for approximately 5–6 hours. Slow cookers vary: check that the chicken reaches at least 165°F in the thickest part with a food thermometer and that the potatoes and carrots are fork-tender.
- Taste the cooking juices and adjust the seasoning. Serve the chicken whole or gently shred it, then spoon the juices over the chicken and vegetables. Add parsley or a squeeze of lemon if you like.
Note: Use thawed chicken. Slow cookers vary; chicken must reach 165°F and vegetables should be fork-tender. If chicken finishes first, remove and keep warm while vegetables finish.
Storage: Refrigerate within 2 hours; use within 3–4 days. Reheat to 165°F.
Mondays are busy for me. With work, the kids school, and my training schedule I have to do a crockpot dinner or everyone will go hungry to start the week. Some dinners ask you to chop, sauté, whisk and somehow wash dishes at the same time. This one mostly asks you to put the lid on. We made this lemon herb chicken and potatoes for dinner, and it earned a spot in the rotation.
Tender chicken thighs, baby potatoes and carrots cook together with garlic, lemon, olive oil and herbs. It is a cozy whole-food dinner with no added sugar and no cream-of-anything soup. The slow cooker does the heavy lifting.
Why this dinner works
Chicken provides protein, potatoes make it satisfying, and carrots and onions bring vegetables right into the pot. Serve with steamed broccoli or a simple green salad if you want more color on the plate. Kid and adult approved, this has easily become a staple recipe in our home.
A few tips before you start
Use thawed chicken. Cut potatoes into even pieces about 1 inch across and carrots into ½-inch chunks so they have time to soften. Put the vegetables on the bottom, where they cook more directly in the heat. Chicken thighs stay tender during slow cooking; chicken breasts can dry out sooner.
Choose a broth with a short ingredient list and no added sugar, or use homemade broth. Fresh lemon gives the sauce its bright flavor. This is a brothy dinner, so spoon those juices over everything when serving. Personally I like using a bone broth for the extra health benefits.
Oh and one last tip, sprinkle and extra dash a fresh salt on the top of this right before you serve it..trust me it takes the taste to the next level!
Recipe notes
If the chicken is done before the vegetables are tender, remove it and keep it warm while the vegetables finish cooking. Avoid lifting the lid repeatedly during cooking. Add delicate greens such as spinach only at the end, allowing them to wilt before serving.
Leftovers and meal prep
Refrigerate leftovers in shallow, covered containers within 2 hours. Keep refrigerated for up to 3–4 days. Reheat leftovers to 165°F with a splash of broth; use the stove, microwave or oven for reheating rather than the slow cooker. Freeze cooled portions for up to 2–3 months for best quality; potatoes may soften after thawing.
Make tomorrow easier
Chop the vegetables the night before and refrigerate them in a covered container. Keep raw chicken separately refrigerated until you are ready to cook. Add everything to the slow cooker in the morning, turn it on, and let dinner be the one thing that does not need your attention every ten minutes.
