Description
Slow Cooker Chicken Thighs with Potatoes & Carrots is a comforting and easy one-pot meal featuring juicy boneless skinless chicken thighs browned to perfection, tender baby potatoes and carrots, and a rich, flavorful chicken gravy made in the slow cooker. Perfect for a hands-off dinner with minimal prep and maximum flavor.
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
- 2 pounds baby red potatoes, halved
- 1 pound baby carrots
- 1 medium red onion, chopped
- 3 cloves garlic, minced
Liquids and Thickener
- 3 cups chicken broth
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
- Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels to ensure even browning.
- Season Chicken: Place the chicken thighs into a medium bowl and evenly coat them with smoked paprika, salt, and black pepper. Set aside.
- Prep Vegetables: Halve the baby potatoes, chop the red onion, and mince the garlic cloves to prepare the vegetable base.
- Layer Vegetables in Cooker: Add the halved potatoes, baby carrots, chopped onion, and minced garlic to the bottom of a 6-quart slow cooker, creating a bed for the chicken.
- Brown Chicken: Heat a large skillet over medium-high heat and add olive oil. When hot, sear the seasoned chicken thighs in batches for 3-4 minutes per side until browned, avoiding crowding the pan.
- Assemble in Slow Cooker: Place the browned chicken thighs on top of the vegetables in the slow cooker, then pour in the chicken broth evenly over everything.
- Cook Slow: Cover the slow cooker and cook on LOW for 6 hours or HIGH for 4 hours until chicken is tender and vegetables are cooked through.
- Remove and Thicken Gravy: Transfer the chicken, potatoes, and carrots to serving dishes. Mix cornstarch and water in a small bowl to make a slurry, then stir it into the cooking liquid in the slow cooker. Cook on high for a few minutes until thickened to a gravy consistency. Season to taste with salt and pepper.
Notes
- For extra flavor, add fresh herbs like thyme or rosemary to the slow cooker before cooking.
- If you prefer skin-on chicken thighs, sear them skin side down first for crispiness, but adjust cooking time accordingly.
- Use low-sodium chicken broth to control the sodium content if desired.
- This dish can be doubled for a larger crowd using a 7-quart slow cooker.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
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
