Crockpot Herb-Infused Chicken with Lemon-Basil Cream Sauce and Roasted Vegetable Medley

Begin by seasoning the chicken thighs with salt, pepper, and a blend of dried herbs such as thyme, rosemary, and oregano.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.

Transfer the seared chicken to the crockpot. In the same skillet, add 1 diced onion and 2 minced garlic cloves, sautéing until fragrant and translucent, about 2-3 minutes.

Pour in 1 cup of low-sodium chicken broth and 1 tablespoon of Dijon mustard, scraping up any browned bits from the skillet.

Pour this mixture over the chicken in the crockpot. Add the zest and juice of 1 lemon, along with 1/4 cup of fresh basil leaves, torn.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

For the roasted vegetable medley, preheat the oven to 425°F. Chop 2 cups of seasonal vegetables such as bell peppers, zucchini, and carrots into bite-sized pieces.

Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper, and spread them on a baking sheet.

Roast in the oven for 20-25 minutes until they are caramelized and tender. For the lemon-basil cream sauce, in a small saucepan, combine 1 cup of heavy cream, the juice of 1 lemon, and 1/4 cup of finely chopped fresh basil.

Simmer over low heat for 5-7 minutes until slightly thickened. Once the chicken is done, serve it on a platter with the roasted vegetables and drizzle the lemon-basil cream sauce over the top.

Garnish with additional basil leaves for a fresh touch.