As I enter the home stretch on my third book, I’ve asked my friend, Cris, if she would be a guest on Southern Plate. Y’all, this is one of the sweetest, cutest, ladies you could ever hope to meet. On top of that, she inspires me with her kindness and wisdom and it is a joy to be able to call her friend. I know you’ll enjoy getting to visit with her as much as I do! Gratefully, Christy
I am just so delighted to be visiting with ya’ll today! I was so honored when Christy asked me to stop by and share one of my favorite recipes with you. As a blogger it is so much fun to get to work with other bloggers like Christy, she is what we call back home– Good People ;).
So now the hard decision of what to share… what to share?
How about a recipe we make all the time at our house: Slow Cooker One Pot Chicken Dinner. As you might imagine, we make all kinds of slow cooker recipes at our house for our site Recipes That Crock! So, I tell my readers if I am sharing a recipe that we make over and over again, you know it is serious good. And, this my friends is SERIOUS good and so easy to throw together.
We have made this a million different ways… with chicken legs, a whole chicken, different kinds of veggies, herbs, etc. But today I am going to share my VERY favorite way with you– boneless skinless chicken thighs and fresh rosemary. Those thighs have just enough fat in them to crock up nice and juicy without drying out and I love me some rosemary!
Truth be told, we cook with chicken thighs a lot on Recipes that Crock. From everything from Crock Pot Chicken and Rice to Slow Cooker Rustic Italian Chicken to the oh-so-yummy Crock Pot Fiesta Chicken and Beans, the chicken thighs are our secret weapon for great slow cooker chicken every time!
This is one of those dishes that is purely dump and go and perfect every time. You simply layer your veggies, seasoning as you go and top with your chicken and herbs. As the chicken cooks up, the drippings make for a delicious broth that the veggies cook up in all day.
- 6-10 Red Potatoes (halved if large)
- 1 Small Bag Baby Carrots
- 2 Sweet Onions- quartered
- ½ Cup Sherry (or broth)
- Salt, Pepper and Poultry Seasoning to Taste
- 3½ lbs Boneless Chicken Thighs
- 4 sprigs Rosemary or Thyme
- Layer veggies in the bottom of your slow cooker.
- Season with salt and pepper.
- Pour in sherry or broth.
- Layer chicken on top and season with poultry seasoning and salt and pepper.
- Top with sprigs of rosemary or thyme
- Cook on low for 5-8 hours.
Big thanks again to Christy for letting me stop by! I sure hope you guys enjoy this dish as much as we do!
~ Cris
Yum 
Chicken thighs are about the only chicken I buy anymore, and I’ll be making them with your recipe soon. The crockpot is my friend! 🙂
Such a great choice for the crock pot!
Love the recipe my crockpot is my number 1 way to cook meals. It never leaves a mess in the kitchen!!
I love those mess-less meals too cat mom!!
Welcome to Christy’s blog! I love this idea of stack and go chicken…lol! At my house this recipe is going to be perfect. I am a huge fan of chicken and my husband is a huge fan of potatoes….win win for everyone!
LOL, I hope EVERYONE enjoys it Kay!!!
Looks like dinner for tomorrow night!
I hope you enjoy Kathy!!
Can’t wait to try this recipe. With summer coming(we hope lol) I love recipes that use the crock pot when I’m busy in the yard or my garden.
I am seeing signs that it is actually going to happen Dianne!! I am ready to be outside more myself!!
Third cookbook???? Yea!!! When???
It should hopefully be out next Spring 🙂
This looks good and easy. I always do a slow cooker meal on Sundays, thanks so much for the recipe and I will be checking out your blog for more!
I hope you get the chance to try it soon and enjoy it Constance!! Have a great day!
Christy, I’m sure your 3rd book will be just as great as the first 2! Love em’…
Thank you so much for having faith in me Debbie!!!
This looks like a great recipe, Cris. I’ll definitely be trying it very soon.
I also appreciate your tip about broiling the chicken first if you’re using chicken with the skin on. I make another recipe in the crockpot with skin on chicken drumsticks and I always quickly brown them on the stove first. Silly me, I never thought to just pop them in the oven for a quick broil. That will be so much easier than the way I usually do it. Thanks so much for that tip and this recipe!
Christy, good luck finishing the book. I’ve been keeping you in my prayers as you’re in that home stretch. We can’t wait to see it!
We have this for dinner atleast twice a month a my family of 5 loves it!!
I wonder if frozen thighs can be used or do they need to be defrosted first …. I keep several packages on hand in my freezer … thanks
Yes, you could use frozen thighs and it would work just fine!!
Since my husband really doesn’t like dark meat I hardly ever cook chicken thighs so can this be made with breasts? I always have frozen boneless skinless chicken breasts in my freezer. And it sounds really good.
It sure can!