Name: Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons smoked paprika; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 2 pounds baby red potatoes, halved; 1 pound baby carrots; 1 medium red onion, chopped; 3 cloves garlic, minced; 3 cups chicken broth; 3 teaspoons cornstarch; 3 teaspoons water

There’s something so comforting about a dinner that practically makes itself, right? This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is exactly that—a cozy, flavorful dish where tender chicken thighs meet perfectly cooked potatoes and carrots, all bathed in a rich, smoky gravy.

The image shows a black slow cooker filled with layers of food. At the bottom, there are small round red and white potatoes and bright orange baby carrots scattered around. On top of the vegetables, there are seven large pieces of chicken thighs with a golden brown, slightly crispy skin and some darker browned spots. The chicken pieces cover most of the vegetables but still allow some to be seen between them. The surface beneath the cooker is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Top Tip
How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Why You'll Love This Recipe

From the first time I made this slow cooker dinner, I was hooked. It’s one of those meals that feels like a warm hug after a long day, simple to prep, yet impressive on the plate. Plus, the slow cooker does so much of the work, freeing you up for other things.

Hands-Off Cooking: Once you get everything into the slow cooker, you can just set a timer and relax—no stirring or babysitting required.
Flavor-Packed: The smoked paprika and searing step build layers of delicious smoky notes, turning everyday ingredients into something special.
Perfect Texture: The chicken comes out juicy and tender, while the potatoes and carrots soak up all those savory juices without turning mushy.
Comfort on a Plate: It’s a classic combo that feels familiar but elevated, making it a crowd-pleaser for family dinners or casual get-togethers.

A white plate sits on a white marbled surface filled with a meal of three main layers. The first layer is golden-brown cooked chicken with a crisp texture and small sprigs of green parsley scattered on top. Behind and partially underneath the chicken is a pile of bright orange baby carrots mixed with translucent, cooked onion slices, also garnished with parsley. On the side, there are light red-skinned small potatoes, some whole and some cut in halves, all sprinkled with chopped green parsley for color. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines simple, wholesome ingredients that complement each other beautifully — the hearty potatoes and sweet carrots create a bed for the chicken to roast in its own flavorful juices, while the paprika and chicken broth add depth.

Flat lay of boneless skinless chicken thighs with a light dusting of smoked paprika, coarse salt, and black pepper, a small white bowl of golden olive oil, halved baby red potatoes, a bunch of fresh baby carrots, a medium chopped red onion, three whole garlic cloves, a small white bowl filled with clear chicken broth, and a small white bowl containing a mixture of cornstarch and water, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Thighs: I prefer thighs because they stay juicy and tender in slow cooking; plus, they have more flavor than chicken breasts.
Smoked Paprika: This spice gives the dish a subtle smokiness that’s absolutely irresistible and pairs wonderfully with the natural sweetness of the carrots.
Baby Red Potatoes: These hold their shape beautifully after hours in the slow cooker, avoiding that mushy texture you sometimes get with other potatoes.
Baby Carrots: They add just the right amount of sweetness and color —plus, no peeling needed, which I love for saving time.
Red Onion: Adds mild sharpness and aromatic depth that balances the richness.
Garlic: Minced garlic infuses the broth with savory notes that bring all the flavors together.
Chicken Broth: This is the base that creates the luscious gravy and keeps everything moist during cooking.
Cornstarch & Water: The secret to a thick, silky gravy at the end without any lumps.
Olive Oil, Salt, and Pepper: Essential for seasoning and getting that golden sear on the chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is how easy it is to tweak based on what you have or your cravings. Feel free to swap veggies, adjust seasonings, or add your favorite herbs to make it your own.

Variation: Once, I tried adding a splash of lemon juice and fresh thyme, which brightened the whole dish and gave it a fresh twist my family loved.
Make It Spicy: Toss in some red pepper flakes or a chopped jalapeño if you want a kick of heat.
Herb Flavor Boost: Fresh rosemary or oregano added at the start can deepen the flavor profile beautifully if you’re in the mood for something more aromatic.
Vegetarian Side: For a veggie-packed meal, toss in some green beans or mushrooms along with the carrots and potatoes.

Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Step 1: Prep and Season Like a Pro

Start by trimming any extra fat on the chicken thighs and patting them dry. This step helps the seasoning stick and gets you ready for that golden sear later. Then, toss the chicken in smoked paprika, salt, and black pepper until every piece is nicely coated—don't be shy with the paprika; it’s the star here.

Step 2: Get the Veggies Ready

While your chicken’s resting, halve those baby red potatoes, chop the onion into bite-size pieces, and mince the garlic. Toss the potatoes, carrots, onion, and garlic into the bottom of your slow cooker. This creates a flavorful bed that will cook slowly and soak up all those chicken juices.

Step 3: Sear the Chicken

Heat olive oil in a skillet over medium-high heat and brown each chicken thigh for about 3-4 minutes per side. This is key because it locks in flavor and gives the chicken a beautiful color and texture that slow cooking alone won’t achieve. Don’t overcrowd the pan — doing it in batches is much better.

Step 4: Slow Cook to Perfection

Place the browned chicken thighs on top of the veggies in the slow cooker and pour in the chicken broth. Cover, then cook on LOW for 6 hours or HIGH for 4. You’ll know it’s ready when the chicken is tender and the potatoes and carrots are fork-soft—but still holding their shape.

Step 5: Thickening the Gravy

Once the cooking is done, carefully remove the chicken and veggies onto a serving dish. Next, whisk cornstarch and water until smooth and stir this slurry into the slow cooker broth. Turn the heat to high and cook for about 5 minutes until it thickens up into a gravy. Season with salt and pepper as needed.

Top Tip

From my many attempts making this dish, a few small tweaks have made a huge difference in texture and flavor — these tips are your best friends to nail it every time.

Sear Without Crowding: Skipping this step or crowding the pan results in steamed chicken, not that golden crust that locks in juices.
Don’t Overcook the Veggies: Baby potatoes and carrots are perfect here because they don’t turn to mush during that long cook time.
Use a Slurry to Thicken: Mixing cornstarch with cold water before adding prevents lumps and gives you a velvety gravy.
Season at the End: After thickening the broth, taste it before adding more salt or pepper — the slow cooking concentrates flavors!

How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

slow cooker chicken thighs - Serving Suggestion

Garnishes

I love sprinkling a handful of fresh chopped parsley or thyme on top just before serving. It adds a pop of color and a fresh note that cuts through the richness of the gravy perfectly. Sometimes, a little lemon zest brightens the whole dish wonderfully too.

Side Dishes

This dish is hearty enough on its own but pairs beautifully with a crisp green salad or steamed green beans to round out the meal. I sometimes serve crusty bread or warm dinner rolls to sop up all that delicious gravy.

Creative Ways to Present

For special occasions, try serving the chicken thighs over creamy mashed potatoes instead of the baby reds, and arrange the carrots in a fan or rosette shape for a festive look. A drizzle of herb-infused olive oil at the end adds an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to cool the leftovers completely before transferring to airtight containers. Stored in the fridge, the chicken, potatoes, and carrots keep well for up to 3 days. Just make sure to keep the gravy separate or together if you’re okay reheating the whole dish together.

Freezing

This recipe freezes well, which is perfect for batch cooking. Freeze the chicken, potatoes, carrots, and gravy in separate containers or freezer bags to maintain the best texture. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

When reheating, I prefer warming everything on low heat on the stove with a splash of chicken broth to refresh the sauce. This prevents the chicken from drying out and helps the potatoes soak up the juices again for that fresh-from-the-slow-cooker taste.

Frequently Asked Questions:

Can I use bone-in chicken thighs for this recipe?

Yes, bone-in chicken thighs can be used and will add extra flavor, but they may require additional cooking time. Make sure the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.

How do I prevent the potatoes from becoming too soft?

Choosing baby red potatoes helps since they hold their shape better. Also, avoid cutting the potatoes too small and stick to the recommended cooking times to get tender but not mushy potatoes.

Can I make this recipe in an Instant Pot?

You can adapt this recipe for the Instant Pot by using the sauté function to brown the chicken, then pressure cooking on high for about 10 minutes with a quick release. Just be cautious with the potatoes as they cook faster under pressure.

What can I use instead of smoked paprika?

If you don’t have smoked paprika, regular paprika combined with a small pinch of cumin or chipotle powder can provide a smoky depth. Avoid skipping it entirely as it really enhances the overall flavor.

Final Thoughts

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe holds a special place in my weeknight rotation because of how easy it is to prepare and how satisfying it feels to eat. It’s one of those dishes that welcomes you with warmth, making you feel right at home. I hope you enjoy it as much as my family and I do—slow cooker magic that never fails to impress!