Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Thighs with Potatoes & Carrots recipe offers a hearty, comforting meal featuring juicy, flavorful chicken thighs paired with tender baby potatoes and carrots. Cooked low and slow for maximum tenderness, it includes a savory chicken broth gravy that perfectly complements the dish. Ideal for an effortless meal that brings the whole dinner together in one pot.

Ingredients

Scale

Chicken and Seasoning

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil

Vegetables and Broth

  • 2 pounds baby red potatoes, halved
  • 1 pound baby carrots
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken broth

Thickening Slurry

  • 3 teaspoons cornstarch
  • 3 teaspoons water

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels to ensure better browning.
  2. Season the Chicken: Place the chicken thighs in a medium bowl and evenly coat with smoked paprika, salt, and black pepper. Set aside to marinate briefly.
  3. Prep Vegetables: Halve the baby potatoes, chop the red onion, and mince the garlic cloves to prepare for layering in the slow cooker.
  4. Layer Vegetables: In the bottom of a 6-quart slow cooker, add the halved potatoes, baby carrots, chopped onion, and minced garlic as the base for the dish.
  5. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs, searing for about 3-4 minutes per side until golden brown. Do not overcrowd; cook in batches if necessary.
  6. Assemble in Slow Cooker: Place the browned chicken thighs on top of the vegetables in the slow cooker. Pour in the chicken broth over everything.
  7. Cook Slowly: Cover and cook on LOW for 6 hours or on HIGH for 4 hours, allowing flavors to meld and chicken to become tender.
  8. Remove and Thicken: When cooking is complete, remove the chicken, potatoes, and carrots from the slow cooker and place them on serving dishes.
  9. Make Gravy: Whisk cornstarch and water to create a slurry. Stir it into the hot broth remaining in the slow cooker to thicken. Season the gravy with additional salt and pepper to taste.
  10. Serve: Pour the thickened gravy over the chicken and vegetables and serve hot for a comforting meal.

Notes

  • Use boneless skinless thighs for tender, juicy chicken that cooks evenly in the slow cooker.
  • To save time, you can skip searing the chicken, but browning adds extra depth of flavor.
  • If you don’t have baby red potatoes, regular red potatoes cut into chunks work well.
  • The gravy can be thickened to your preferred consistency by adjusting the cornstarch amount.
  • Add fresh herbs like thyme or rosemary for extra aromatic flavor if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360 kcal
  • Sugar: 7 g
  • Sodium: 1047 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 34 g
  • Cholesterol: 146 mg

Find it online: https://dotcooks.com/slow-cooker-chicken-thighs-with-potatoes-and-carrots-recipe/