Prep Time:15 mins
Cook Time:5 hrs
Total Time:5 hrs 15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 5

Calories 669

% Daily Value *
Total Fat 31g40%
Saturated Fat 8g42%
Cholesterol 233mg78%
Sodium 685mg30%
Total Carbohydrate 52g19%
Dietary Fiber 9g31%
Total Sugars 10g
Protein 49g98%
Vitamin C 33mg37%
Calcium 114mg8%
Iron 4mg23%
Potassium 1988mg42%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 6 bone-in chook thighs with skin
  2. 2 tablespoons olive oil
  3. salt and freshly floor black pepper to taste
  4. 1 1/2 kilos carrots
  5. 2 pounds purple potatoes
  6. 1 onion, chopped
  7. 2 cups chopped celery
  8. 1 tablespoon herbes de Provence
  9. 3 cloves garlic, minced
  10. fresh parsley for garnish (non-obligatory)


Pat chicken thighs dry with paper towels, trim away any excess skin and fat, and season each aspects with salt and pepper, to flavor.

Heat olive oil in a large skillet over medium warmness. Cook chicken thighs in the warm skillet, skin aspect down, until browned, five to 7 mins. Remove from the skillet and maintain warm.

Peel carrots and reduce into three-inch-long portions, approximately half-inch thick, Scrub crimson potatoes and reduce large potatoes in half. Place carrot portions, potato portions, chopped onion, chopped celery, Herbes de Provence, and garlic in a sluggish cooker. Season with salt and pepper to taste, and stir to distribute veggies and seasonings evenly.

Place browned fowl thighs on pinnacle, skin aspect up. Cover and prepare dinner on Low till hen is no longer pink on the center and juices run clean, and greens are gentle, 5 to six hours. An instantaneous read thermometer inserted near the middle of bird need to read a hundred sixty five ranges F (seventy four tiers C) Do now not open the lid at some stage in the cooking time (see Cook’s Note).

Remove fowl and vegetables to a serving platter, garnish with clean parsley, if the use of, and serve warm.