Peel and slice the carrots into thick rounds, then chop the potatoes into large chunks. Slice the onion into wedges and crush or mince the garlic cloves. Set all the vegetables aside.
Season each chicken thigh generously with salt, pepper, and a sprinkle of thyme. This initial seasoning helps build layers of flavor as it cooks.
Layer the sliced carrots, potatoes, and onions evenly in the bottom of your slow cooker. This creates a fragrant base that helps all ingredients cook uniformly.
Place the seasoned chicken thighs on top of the vegetables, tucking them in so they’re nestled among the layers. This keeps the chicken moist and flavorsome during slow cooking.
Sprinkle the crushed garlic over everything, then add the chopped thyme and rosemary for a fragrant herbal boost.
Pour the chicken broth over all the ingredients, ensuring it covers about halfway up the layers. This will provide the moisture needed for slow braising and flavor infusion.
Cover the slow cooker with the lid and set it to low. Let it cook gently for 6 to 8 hours, until the chicken is tender and falling apart, and the vegetables are soft and fragrant.
About halfway through, you might notice a wonderful aroma filling your kitchen—garlic, herbs, and rich chicken broth blending together.
Once cooking time is complete, carefully open the lid and check the tenderness of the chicken and vegetables. They should be soft and easily pierced with a fork.
Gently stir the ingredients to combine the flavors and adjust the seasoning with a pinch of salt or pepper if needed. Let it rest for a few minutes before serving.
Spoon the hearty chicken and vegetable mixture onto plates, drizzling with the flavorful broth. Garnish with a sprig of fresh herbs if desired and enjoy this comforting, slow-cooked meal.
