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Slow Cooker Garlic Herb Chicken - Comforting, Easy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken (thighs or breasts; bone-in, skin-on for the most flavor, or boneless if you prefer)
  • 1 tablespoon olive oil (for searing, optional but recommended)
  • 6–8 garlic cloves, minced (or 2 teaspoons garlic powder in a pinch)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons butter (optional, for richness)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh parsley, chopped (for garnish)
  • Optional add-ins: 1 pound baby potatoes, 3–4 carrots (cut into chunks), 1 onion (sliced)

Method
 

  1. Prep the chicken. Pat the chicken dry with paper towels. Dry chicken browns better and holds seasoning. If using bone-in, leave the skin on for extra flavor.
  2. Mix your seasoning. In a small bowl, combine garlic, thyme, rosemary, oregano, paprika, salt, and pepper. This gives you a simple, balanced rub.
  3. Optional sear. Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly browned. This step boosts flavor, but you can skip it if you’re short on time.
  4. Layer the slow cooker. If using potatoes, carrots, and onion, spread them in the bottom of the slow cooker. Place the chicken on top so it doesn’t get soggy.
  5. Season and pour. Rub the seasoning all over the chicken. Pour the chicken broth around (not on) the chicken to keep the rub in place. Dot with butter if using.
  6. Cook low and slow. Cover and cook on Low for 4–6 hours (thighs often need closer to 5–6, breasts 4–5) or on High for 2.5–3.5 hours. The chicken is done when it reaches 165°F and is tender.
  7. Finish with brightness. Stir in lemon juice at the end for a clean finish. Taste the sauce and adjust salt and pepper as needed.
  8. Crisp the skin (optional). If you used skin-on chicken and want it crispy, transfer the pieces to a sheet pan and broil 2–3 minutes. Keep a close eye on it.
  9. Serve. Spoon the garlicky herb sauce over the chicken and any veggies. Sprinkle with fresh parsley. Serve with mashed potatoes, rice, or a simple green salad.