These rosemary chicken thighs are slow cooked in the crockpot to tender perfection with fingerling potatoes, mushrooms, artichoke hearts and sun-dried tomatoes.
The wonderful aroma of this dish always reminds me of the comfort of coming home to mom’s cooking when I was kid. Except now I’m the mom! And I understand why a crockpot recipe like this is a mother’s go-to.
There’s something in it for everyone to love from chicken and potatoes for the pickier eaters to artichokes, mushrooms and sun-dried tomatoes for those who love all the textures of a hearty dish. And it’s all slow cooked in a savory rosemary sauce.
The best part?
You can prep this rosemary chicken thighs crockpot recipe in about 15 minutes and then the meal basically cooks itself.
The Ingredients
- Chicken Thighs. I used bone-in chicken thighs for this recipe, but you can also use boneless, skinless chicken thighs.
- Olive Oil. Used to brown the chicken thighs in a pan prior to slow cooking.
- Fingerling Potatoes. The perfect starch to go with the rosemary infused sauce created from the slow cooked chicken juices.
- Garlic. I love jarred minced garlic because it’s easy, but fresh minced garlic is great too.
- Red Pepper Flakes. Adds a small amount of heat to the dish.
- Rosemary. Used to season the chicken and potatoes and give it an amazing aroma.
- Chicken Broth. A flavorful base for the potatoes, mushrooms, artichokes and sun-dried tomatoes to meld in.
- Sun-dried Tomatoes. Adds acidity to brighten and balance the flavors of this savory dish.
- Mushrooms. Adds a satisfying texture to complete the meal.
- Artichoke Hearts. Marinated artichokes add flavor and texture.
- Heavy Cream And Cornstarch. Whisked together to help thicken the chicken broth into a gravy.
- Salt And Pepper. Used to season the chicken.
Substitutions And Variations
- Chicken. If substituting boneless, skinless chicken thighs reduce the time you brown the chicken to 2-3 minutes per side. If you’re in a hurry, you can also skip browning the chicken altogether.
- Potatoes. I like fingerling potatoes but you can also use baby potatoes. Or skip the potatoes in the crockpot and serve these rosemary chicken thighs with a side of mashed potatoes. The sauce makes a wonderful gravy for it.
- Red Pepper Flakes. The red pepper flakes give this dish just the tiniest kick, but if you don’t like spice, go ahead and omit them.
- Chicken Broth. Don’t have chicken broth? Go ahead and use vegetable broth.
- Sun-Dried Tomatoes. I prefer to use sun-dried tomatoes that are not in oil as to avoid making the dish too oily (the artichokes have residual oil). If you substitute sun-dried tomatoes in oil, make sure to pat them dry with paper towels.
- Mushrooms. Instead of baby bella mushrooms, try whole white or crimini mushrooms.
Rosemary Chicken Thighs Crockpot Recipe Tips
- After draining the artichoke hearts, remove excess oil by patting them with paper towels.
- Check the chicken for doneness at the minimum cook time to avoid over-cooking the potatoes. Mine were done at 4 hours on low.
- Store any leftover gravy in an airtight container in the freezer and use it for a later meal such as mashed potatoes or over rice.
Crockpot Rosemary Chicken Thighs with Potatoes, Mushrooms, Sun-dried Tomatoes & Artichokes
These rosemary chicken thighs are slow cooked in the crockpot to tender perfection with fingerling potatoes, mushrooms, artichoke hearts and sun-dried tomatoes. It’s a comforting dish that’s easy to make that the whole family will enjoy.
Servings 4 people
Ingredients
- 5 chicken thighs bone-in, skin on
- 1 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 3 tsp garlic minced
- 1 1/2 TBSP dried rosemary
- 1 cup chicken broth low sodium
- 1/3 cup sun-dried tomatoes julienne cut
- 1 pound fingerling potatoes halved lengthwise
- 8 oz. baby bella mushrooms quartered
- 12 oz. jar marinated artichoke hearts drained
- 1/3 cup heavy cream
- 1 TBSP corn starch
Instructions
- In a large bowl, season chicken evenly with salt and pepper.
- In a cast iron pan or skillet, heat olive oil over medium high heat.
- When the pan is hot, add chicken thighs skin side down and brown for 5 minutes on one side. Then flip the chicken over and cook an additional 5 minutes on the other side.
- While the chicken is browning, add to your 6 quart crockpot the halved fingerling potatoes, red pepper flakes, minced garlic, 1 TBSP dried rosemary, sun-dried tomatoes and chicken broth.
- Once browned, add the chicken thighs into the crockpot.
- Sprinkle 1/2 TBSP dried rosemary on top of the chicken.
- Cover crockpot and cook on low for 4-5 hours or high for 2-2.5 hours until the chicken thighs reach an internal temperature of 165° F.
- In a small bowl, whisk together the heavy cream and cornstarch to make a slurry. Stir it into the slow cooker along with the mushrooms and artichokes. Cook for 10-15 minutes.
- Enjoy!
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