Slow Cooker Chicken Thighs with Root Vegetables
A perfect and inexpensive dinner idea for the fall and winter months. Chicken thighs paired with root vegetables make a hearty supper.
- 2 tablespoons olive oil
- Family pack chicken thighs
- 2 russet potatoes cubed
- 2 sweet potatoes cubed
- 5 carrots sliced or diced
- 1 onion diced
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
Combine the dried oregano, onion powder, salt, black pepper, and red pepper flakes.
Drizzle olive oil in the bottom of the slow cooker's crock. Add a layer of chicken thighs, packing tightly. Sprinkle with about 1/4 of the seasoning blend. Add another layer of chicken (depending on the size of your slow cooker) and sprinkle with seasoning and half of the garlic.
Place vegetables over the chicken and toss gently with remaining seasoning and garlic. Top with the bay leaf.
Cover and cook on low for 8 hours.