This slow cooker recipe makes for an easy yet delicious dinner. Chicken thighs are paired with carrots, parsnips and flavorful seasonings.
What you Will Love About This Recipe
If you need an easy meal for a busy weeknight, slow cooker chicken thighs will be a favorite to keep on hand. There are only a few ingredients needed for this recipe, and it can cook all day while you are at work, or busy taking care of the kids. I keep this on my meal rotation regularly and like to use it when my kids have after school activities. We can come home and dinner is all ready for us! What is more cozy than walking in the door and being greeted by the smell of a warm meal that you love?
The ingredients for this recipe are simple. I like to chop the carrots and parsnips instead of slicing them. This keeps the root vegetables from becoming mushy, and it also looks more presentable. Then I layer the chicken thighs on top. Lastly, I season the chicken with the herbs and spices to add a lot of flavor.
Did you notice that this recipe does not call for salt? Since most store bought chicken is brined in a salt solution, there is already some sodium in the chicken. There is so much flavor without adding additional salt.
Nutrition Facts For Slow Cooker Chicken Thighs
I do like to use bone-in, skin-on chicken thighs, instead of boneless and skinless for this recipe. I find that this prevents your chicken from drying out, and it becomes more tender when you use the bone-in, skin-on thighs.
After cooking, I like to remove the skin before eating. This helps reduce the saturated fat and cholesterol, and there is still a lot of flavor on the chicken itself. Note that the nutrition facts attached to the recipe are based on the chicken thighs with skin since the recipe does call for using skin-on chicken thighs.
If you do eat the chicken thighs without skin, the nutrient content per serving is reduced to 187 calories, 5.5 grams of fat, 3.5 gm unsaturated fat, 1.25 gm saturated fat, 99.5 mg cholesterol, 22 gm protein and 174 mg sodium.
What to Serve With Slow Cooker Chicken Thighs
Slow cooker chicken thighs pairs really well with biscuits or crusty bread. I love to serve these with easy drop biscuits. You can also serve it with other grains like brown rice, or wide egg noodles. I also really enjoy serving this meal with some fermented sauerkraut, to provide a natural source of probiotics.
- 6 Chicken thighs, bone in, skin on
- 8 Carrots, chopped into large pieces
- 2 Parsnips, chopped into large pieces
- 1 tsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Black pepper to taste
- Spread oil on bottom of slow cooker.
- Place chopped carrots and parsnips in bottom of slow cooker.
- Place chicken thighs on top of vegetables.
- Sprinkle thyme, paprika, onion powder, garlic powder and black pepper on top of chicken thighs.
- Cover and cook on low for 6 hours.
- Serve and enjoy!
I like to use skin on chicken thighs to add more flavor to the recipe and to prevent the chicken from drying out. I remove the chicken skin just before eating to cut down on the saturated fats and cholesterol. The nutrition facts are based on using skin on chicken thighs.
Serving Size1 Chicken thigh with scoop of vegetables
Amount Per Serving Calories 482Total Fat 33.25gSaturated Fat 9gTrans Fat 0.2gUnsaturated Fat 21gCholesterol 189mgSodium 230mgCarbohydrates 14.5gFiber 3.75gSugar 5.25gProtein 33g
Nutrition facts are calculated with nutrient analysis software that utilizes data from USDA and Nutritionix. Therefore, the nutrition facts are estimates based on general nutrient analysis data. Different variables may affect the accuracy of these nutrition facts. Variables may include different brands of food items used and any changes made to the ingredients called for in the recipe. Nutrition facts are most accurate when using nutrition fact labels on actual ingredients used.
If you try slow cooker chicken thighs and love it, please give it a 5 star rating!