Crockpot Garlic Herb Chicken and Cauliflower

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There’s something so comforting about a slow-cooked meal that fills the house with rich, herby aromas while you go about your day. This Crockpot Garlic Herb Chicken and Cauliflower is exactly that—simple, wholesome, and packed with flavor. The chicken becomes fall-apart tender, soaking up a medley of garlic, rosemary, and thyme, while the cauliflower softens beautifully, absorbing all those savory juices. It’s the perfect hands-off weeknight dinner with minimal effort and maximum taste.

Crockpot Garlic Herb Chicken and Cauliflower
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Crockpot Garlic Herb Chicken and Cauliflower

0.0 from 0 votes
Servings

4

servings

This Crockpot Garlic Herb Chicken and Cauliflower is exactly that—simple, wholesome, and packed with flavor. The chicken becomes fall-apart tender, soaking up a medley of garlic, rosemary, and thyme, while the cauliflower softens beautifully, absorbing all those savory juices.

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Ingredients

  • 2 lbs boneless, skinless chicken thighs

  • 1 head cauliflower, cut into florets

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1/2 cup chicken broth (preferably low sodium)

  • 1 tablespoon olive oil

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • Juice of 1/2 lemon (about 1 tablespoon)

  • 1 tablespoon butter (optional, for added richness)

  • Fresh parsley, chopped (for garnish)

Directions

  • Prepare the Seasoning Mix: In a small bowl, combine rosemary, thyme, smoked paprika, salt, and pepper.
  • Season the Chicken: Rub the seasoning mixture evenly over the chicken thighs for a well-distributed flavor.
  • Optional Searing: Heat olive oil in a skillet over medium heat. Quickly sear the chicken for about 2 minutes on each side. This step is optional but adds a deeper flavor.
  • Prepare the Crockpot Base: Place the diced onion, minced garlic, and cauliflower florets evenly in the bottom of the slow cooker.
  • Layer the Ingredients: Arrange the chicken thighs on top of the veggies. Pour in the chicken broth and lemon juice to add moisture and tanginess.
  • Cook: Cover and cook on low heat for about 6 hours, or on high for 3-4 hours, until the chicken is tender and cauliflower is soft.
  • Add Butter and Serve: If desired, stir in butter just before serving to enhance the richness of the dish. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm.

Notes

  • Flavor Boost: Consider adding a splash of white wine before cooking for extra depth of flavor.
  • Vegetable Variations: Feel free to add other low-carb vegetables like bell peppers or zucchini for additional variety.
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This dish is great on its own, but you can also serve it over rice, mashed potatoes, or a bed of greens for a complete meal.

Crockpot Garlic Herb Chicken and Cauliflower

There’s something so comforting about a slow-cooked meal that fills the house with rich, herby aromas while you go about your day. This Crockpot Garlic Herb Chicken and Cauliflower is exactly that—simple, wholesome, and packed with flavor. The chicken becomes fall-apart tender, soaking up a medley of garlic, rosemary, and thyme, while the cauliflower softens beautifully, absorbing all those savory juices. It’s the perfect hands-off weeknight dinner with minimal effort and maximum taste.

Crockpot Garlic Herb Chicken and Cauliflower
Pin
Print

Crockpot Garlic Herb Chicken and Cauliflower

0.0 from 0 votes
Servings

4

servings

This Crockpot Garlic Herb Chicken and Cauliflower is exactly that—simple, wholesome, and packed with flavor. The chicken becomes fall-apart tender, soaking up a medley of garlic, rosemary, and thyme, while the cauliflower softens beautifully, absorbing all those savory juices.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 lbs boneless, skinless chicken thighs

  • 1 head cauliflower, cut into florets

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1/2 cup chicken broth (preferably low sodium)

  • 1 tablespoon olive oil

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • Juice of 1/2 lemon (about 1 tablespoon)

  • 1 tablespoon butter (optional, for added richness)

  • Fresh parsley, chopped (for garnish)

Directions

  • Prepare the Seasoning Mix: In a small bowl, combine rosemary, thyme, smoked paprika, salt, and pepper.
  • Season the Chicken: Rub the seasoning mixture evenly over the chicken thighs for a well-distributed flavor.
  • Optional Searing: Heat olive oil in a skillet over medium heat. Quickly sear the chicken for about 2 minutes on each side. This step is optional but adds a deeper flavor.
  • Prepare the Crockpot Base: Place the diced onion, minced garlic, and cauliflower florets evenly in the bottom of the slow cooker.
  • Layer the Ingredients: Arrange the chicken thighs on top of the veggies. Pour in the chicken broth and lemon juice to add moisture and tanginess.
  • Cook: Cover and cook on low heat for about 6 hours, or on high for 3-4 hours, until the chicken is tender and cauliflower is soft.
  • Add Butter and Serve: If desired, stir in butter just before serving to enhance the richness of the dish. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm.

Notes

  • Flavor Boost: Consider adding a splash of white wine before cooking for extra depth of flavor.
  • Vegetable Variations: Feel free to add other low-carb vegetables like bell peppers or zucchini for additional variety.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

This dish is great on its own, but you can also serve it over rice, mashed potatoes, or a bed of greens for a complete meal.