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Recipe Name Slow Cooker Herb-Roasted Chicken with Potatoes, Carrots and Green Beans Ingredients 1. Bone-In, Skin-On Chicken Thighs – 6 pieces 2. Baby Potatoes – 1 1/2 lb 3. Carrots – 4 medium, cut into 2-inch pieces 4. Fresh Green Beans – 12 oz, trimmed 5. Yellow Onion – 1 large, cut into wedges 6. Garlic – 5 cloves, minced 7. Chicken Broth – 1 1/2 cups 8. Olive Oil – 2 tbsp 9. Butter – 2 tbsp, melted 10. Dried Thyme – 1 tsp 11. Dried Rosemary – 1 tsp 12. Dried Parsley – 1 tsp 13. Paprika – 1 tsp 14. Garlic Powder – 1 tsp 15. Onion Powder – 1 tsp 16. Salt – 1 1/2 tsp 17. Black Pepper – 1 tsp 18. Worcestershire Sauce – 1 tbsp 19. Fresh Parsley – 2 tbsp, chopped Recipe 1. Wash the baby potatoes and cut any large potatoes in half so all of the vegetables cook evenly. 2. Trim the green beans, cut the carrots into large pieces, and slice the onion into thick wedges. 3. Pat the chicken thighs dry, then rub them thoroughly with olive oil, making sure the skin and exposed meat are coated. 4. Combine the salt, black pepper, thyme, rosemary, dried parsley, paprika, garlic powder, and onion powder in a small bowl. 5. Sprinkle the seasoning mixture generously over every chicken thigh, rubbing it into the skin for maximum flavor. 6. Arrange the potatoes, carrots, onion, and minced garlic across the bottom of a large slow cooker. 7. Pour the chicken broth and Worcestershire sauce over the vegetables, then stir gently to distribute the liquid. 8. Place the seasoned chicken thighs on top of the vegetables with the skin facing upward, keeping the pieces in a single layer whenever possible. 9. Drizzle the melted butter over the chicken and vegetables, then cover the slow cooker securely with its lid. 10. Cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken reaches at least 165°F and the potatoes and carrots are fork-tender. 11. Add the trimmed green beans during the final 45–60 minutes of cooking so they become tender while retaining their shape and color. 12. Carefully remove the chicken and vegetables from the slow cooker and arrange them on a large serving platter. 13. Spoon some of the seasoned cooking juices over the chicken, potatoes, carrots, and green beans to keep everything moist and flavorful. 14. Garnish generously with freshly chopped parsley and serve immediately with the remaining juices spooned over each portion. Follow for more easy and delicious slow cooker comfort food recipes!

Recipe Name Slow Cooker Herb-Roasted Chicken with Potatoes, Carrots and Green Beans Ingredients 1. Bone-In, Skin-On Chicken Thighs – 6 pieces 2. Baby Potatoes – 1 1/2 lb 3. Carrots – 4 medium, cut into 2-inch pieces 4. Fresh Green Beans – 12 oz, trimmed 5. Yellow Onion – 1 large, cut into wedges 6. Garlic – 5 cloves, minced 7. Chicken Broth – 1 1/2 cups 8. Olive Oil – 2 tbsp 9. Butter – 2 tbsp, melted 10. Dried Thyme – 1 tsp 11. Dried Rosemary – 1 tsp 12. Dried Parsley – 1 tsp 13. Paprika – 1 tsp 14. Garlic Powder – 1 tsp 15. Onion Powder – 1 tsp 16. Salt – 1 1/2 tsp 17. Black Pepper – 1 tsp 18. Worcestershire Sauce – 1 tbsp 19. Fresh Parsley – 2 tbsp, chopped Recipe 1. Wash the baby potatoes and cut any large potatoes in half so all of the vegetables cook evenly. 2. Trim the green beans, cut the carrots into large pieces, and slice the onion into thick wedges. 3. Pat the chicken thighs dry, then rub them thoroughly with olive oil, making sure the skin and exposed meat are coated. 4. Combine the salt, black pepper, thyme, rosemary, dried parsley, paprika, garlic powder, and onion powder in a small bowl. 5. Sprinkle the seasoning mixture generously over every chicken thigh, rubbing it into the skin for maximum flavor. 6. Arrange the potatoes, carrots, onion, and minced garlic across the bottom of a large slow cooker. 7. Pour the chicken broth and Worcestershire sauce over the vegetables, then stir gently to distribute the liquid. 8. Place the seasoned chicken thighs on top of the vegetables with the skin facing upward, keeping the pieces in a single layer whenever possible. 9. Drizzle the melted butter over the chicken and vegetables, then cover the slow cooker securely with its lid. 10. Cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken reaches at least 165°F and the potatoes and carrots are fork-tender. 11. Add the trimmed green beans during the final 45–60 minutes of cooking so they become tender while retaining their shape and color. 12. Carefully remove the chicken and vegetables from the slow cooker and arrange them on a large serving platter. 13. Spoon some of the seasoned cooking juices over the chicken, potatoes, carrots, and green beans to keep everything moist and flavorful. 14. Garnish generously with freshly chopped parsley and serve immediately with the remaining juices spooned over each portion. Follow for more easy and delicious slow cooker comfort food recipes!

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