Slow Cooker Chicken

Ingredients

• 2 lb boneless skinless chicken thighs, fully thawed
• 1 1/2 lb baby potatoes, halved
• 4 carrots, cut into thick pieces
• 1 large onion, cut into wedges
• 3 garlic cloves, minced
• 1 1/2 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the halved potatoes, carrots, and onion in the slow cooker, keeping the pieces thick enough to withstand several hours of cooking.
2. Step 2.Pat fully thawed chicken thighs dry, season with salt and pepper, and arrange them over the vegetables without packing them into a solid mass.
3. Step 3.Whisk broth, tomato paste, Worcestershire sauce, garlic, thyme, and rosemary until smooth, then pour the mixture around the chicken.
4. Step 4.Cover and cook on LOW for 5 to 6 hours, avoiding repeated lid lifting because every opening releases heat and extends the cooking time.
5. Step 5.Check the thickest chicken pieces with a clean thermometer and continue cooking until they reach at least 165°F and the vegetables are tender.
6. Step 6.Transfer chicken and vegetables to a warm platter, then pour the cooking liquid into a saucepan if the slow cooker lacks a high simmer setting.
7. Step 7.Whisk cornstarch with cold water, stir the slurry into simmering liquid, and cook for 2 minutes until it becomes a glossy spoon-coating gravy.
8. Step 8.Return the gravy to the chicken and vegetables, sprinkle with parsley, and serve hot after checking the final seasoning for salt and pepper.