Slow Cooker Chicken Thighs with Potatoes and Carrots

Slow Cooker Chicken Thighs with Potatoes and Carrots

A warm and comforting dish featuring succulent chicken thighs paired with hearty potatoes and carrots, perfect for busy weeknights or family gatherings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3-4 lb Chicken Thighs, bone-in Juicy and forgiving in the cooking process.
1 tablespoon oil For browning the chicken.
2 lb Red Potatoes, quartered Hearty and filling.
1 lb Baby Carrots Sweet and tender.
1 large Onion, roughly chopped For aromatics.
2 cloves Garlic, minced Adds depth of flavor.
1 teaspoon Thyme Leaves Fresh or dried works well.
1 tablespoon Paprika For seasoning.
2 teaspoons Salt Adjust to taste.
2 teaspoons Black Pepper Adjust to taste.
3 cups Chicken Broth For moisture and flavor.
3 teaspoons Cornstarch For thickening the sauce.
3 teaspoons Water To mix with cornstarch.

Method

Preparation

Season the chicken thighs on all sides with salt, pepper, and paprika.
Heat oil in a skillet over medium-high heat and brown the thighs on each side.
In the slow cooker, layer the potatoes, carrots, and onions.
Scatter minced garlic and thyme over the vegetables.
Place the browned chicken thighs on top of the vegetables.

Cooking

Add chicken broth to the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, until the thighs reach an internal temperature of at least 165°F.

Finishing Touch

Near the end of the cooking time, whisk together cornstarch and water to form a slurry.
Stir the slurry into the slow cooker to thicken the sauce.
Taste and re-season with salt and pepper as needed.

Notes

Serve with fresh herbs, crusty bread, or a side salad. Leftovers can be stored in an airtight container for up to four days in the fridge or frozen for three months.