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Easy Slow Cooker Chicken and Vegetables (One-Pot Kosher) - Jewish recipe
There's nothing quite like coming home to the smell of chicken and vegetables that have been slowly simmering all day. This slow cooker recipe has become my go-to weeknight dinner when I want something hearty but don't have time to stand over the stove. I've been making variations of this dish for years, and it never fails to deliver comfort food satisfaction. The beauty of slow cooker meals lies in their simplicity. You throw everything into the pot in the morning, turn it on, and dinner practically makes itself. This particular combination works so well because the chicken stays incredibly tender while the vegetables absorb all those savory flavors. I use chicken thighs because they hold up better to long cooking than breasts, and they won't dry out even if you leave them in an extra hour. What makes this version special is the herb blend I use and the way I layer the ingredients. Root vegetables go on the bottom where they'll get more direct heat, while the chicken sits on top. A splash of white wine (kosher, of course) adds depth, though you can skip it if you prefer. The potatoes get creamy, the carrots develop this wonderful sweetness, and the onions practically melt into the sauce. This feeds a family of six easily, and it's perfect for Shabbat prep or Sunday meal prep. Serve it with some fresh challah or over rice if you want to stretch it further. The leftovers reheat beautifully, and sometimes I think they taste even better the next day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Jewish
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs bone-in, skin-on
  • 1.5 lbs Yukon gold potatoes cut into 2-inch pieces
  • 1 lb carrots peeled and cut into 2-inch pieces
  • 1 large yellow onion cut into wedges
  • 3 cloves garlic minced
  • 1 cup kosher chicken broth
  • 1/2 cup dry white wine kosher, optional
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs skin-side down for 4-5 minutes until golden, then flip and brown the other side for 3 minutes. Transfer to a plate.
  3. Layer the potatoes, carrots, and onion wedges in the bottom of your slow cooker. Sprinkle with minced garlic.
  4. In a small bowl, whisk together chicken broth, white wine (if using), thyme, and rosemary. Pour over the vegetables.
  5. Place the browned chicken thighs on top of the vegetables, skin-side up. Cover and cook on low for 6 hours or high for 3 hours.
  6. Check that chicken reaches internal temperature of 165°F and vegetables are fork-tender. Taste and adjust seasoning if needed.
  7. Serve hot, garnished with fresh chopped parsley.

Notes

For deeper flavor, don't skip the browning step for the chicken. If you prefer, substitute the wine with additional chicken broth. Leftovers keep in the refrigerator for 3 days and reheat well in the microwave or oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 342
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.