Slow Cooker Chicken Thighs with Potatoes & Carrots is an easy recipe that makes your entire dinner right in the crockpot! Juicy chicken thighs, tender potatoes and carrots, and a flavorful chicken gravy to pour over the top make this a meal the whole family will love.
Crock Pot Chicken Thighs
This version uses juicy chicken thighs that you’ll sear first for maximum flavor. No bland, one-note chicken here!
Sometimes when making slow cooker meals, you end up boiling the meat which leaves it a bit…sad, but because we start this dish by pan searing the chicken, it locks in the flavor and you end up with better taste and texture.
Why you’ll love these slow cooker chicken thighs
- Easy! – Only 10 minutes of prep before it goes into the slow cooker.
- Family Friendly – Nothing spicy in this one so it works for young taste buds.
- Full Meal – You get a protein and veggies made all at once. The vegetables end up perfectly tender without getting mushy.
- Gravy – The chicken gravy made from drippings is so good poured over the top of the chicken & veggies!
Equipment needed to make chicken thighs in crock pot
- Slow Cooker – Obviously you’ll need a slow cooker. I recommend at least a 6 quart. This is the one I use and recommend. You can read my full review here.
- Cutting Board – I really like this chop & scoop version.
- Tongs – I like to use tongs when handling chicken to keep my hands clean. Plus, they’re helpful when you’re searing the thighs.
Ingredients you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- CHICKEN THIGHS – Boneless, skinless chicken thighs is what I use. You can also substitute with bone-in or skin-on chicken thighs but if you opt for skin-on thighs, I recommend placing the chicken under a broiler for a few minutes to crisp up the skin. I would highly recommend just using skinless chicken here.
- SEASONINGS – Nothing fancy, just smoked paprika, salt & pepper. If you prefer sweet paprika, that will work. If you want to switch it up, try Italian seasoning or even Montreal Chicken Seasoning.
- POTATOES – Baby red potatoes are easy to prep and cook but you can use quartered regular sized red potatoes or even yellow potatoes. Avoid substituting with starchier potatoes.
- CARROTS – I used baby carrots to cut down on prep time, but you can also chop full sized carrots. You can swap out the carrots for another veggie, but I recommend sticking with root vegetables for the best results.
- ONION – The mild sweetness of red onion works really well here; but you can use a sweet onion instead.
- BROTH – You can use stock or broth, low-sodium or regular.
- CORNSTARCH – You’ll make a cornstarch slurry (water & cornstarch) to pour into the broth to thicken it into a gravy. If you prefer using flour you will need to use a heaping tablespoon of flour, and I would recommend browning the flour in a dry pan first to get rid of the raw flavor.
How to make Slow Cooker Chicken Thighs with Potatoes & Carrots
- STEP ONE: First, season and sear the chicken in a large skillet over medium-high heat for 3-4 minutes until browned.
- STEP TWO: Place the chopped potatoes, carrots, garlic, and onion in the bottom of a slow cooker and lay the seared chicken on top.
- STEP THREE: Pour in the chicken broth and cover and cook on LOW for 6 hours or HIGH for 4 hours.
- STEP FOUR: Once the cook time is up, remove the chicken and vegetables from the slow cooker and make a slurry by mixing together cornstarch and water and pouring into the drippings. Season as needed and then pour into a gravy boat for serving.
What to serve with slow cooker chicken thighs
Because you’re making potatoes, carrots, and gravy right in the slow cooker, you don’t need much else to serve with the chicken.
- When pouring the broth into the slow cooker, the chicken should remain slightly elevated above the broth for best results (not submerged).
- If you’ll be away from the house and need to cook the chicken for 8 hours on LOW (or just prefer to), partially submerge the chicken for a falling apart texture.
- Cooking on LOW for 6 hours (or HIGH for 4 hours) results in a more firm chicken, resembling a roasted chicken.
- If you want to skip the carrots, swap with another root vegetable like parsnips or beets.
- Try sweet potatoes for different flavor.
Storage & Reheating
How to store leftovers
Any leftovers should be stored in an airtight container in the fridge for 2-3 days.
How to reheat chicken thighs
Reheat leftovers in the microwave until warmed through, or place on a foil lined baking sheet in the oven at 350 degrees F for 10-15 minutes or until heated through.
How long to cook chicken thighs in crock pot
Slow cooker temperatures vary but generally, chicken thighs will be done after 4 hours on HIGH or 6-8 hours on LOW. Use a meat thermometer to make sure your chicken has hit 165° and is fully cooked, if you have any concerns.
Do I need to brown chicken before slow cooking?
You don’t have to, but I recommend it in some dishes, this being one of them. Searing the chicken for just a few minutes results in juicier thighs with more flavor. Plus, it just looks more appetizing!
Can I cook raw chicken and veggies together?
Yes, this is a perfectly safe cooking method. Just ensure that everything is fully cooked before you dig in.
Is it better to cook chicken on high or low in slow cooker?
Low and slow is generally the best method as cooking on high can sometimes dry the chicken out. However, thighs have a higher fat content and are less likely to dry out as quickly as breasts do.
Is chicken thigh or breast better for slow cooker?
I use chicken breasts 90% of the time in my slow cooking and it turns out just fine BUT thighs have a higher fat content which makes them more forgiving to long cook times. It really is a personal preference.
Can you put uncooked chicken in slow cooker?
Sure can and I do use raw chicken in most of my slow cooker recipes, but in this one, we sear the thighs first to lock in moisture and flavor. Sometimes it’s worth the extra step!
Need more slow cooker chicken recipes? Try these:
Click here for my entire collection of slow cooker recipes.
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Slow Cooker Chicken Thighs with Potatoes & Carrots
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- ½ 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
- Trim any excess fat from the chicken thighs and pat dry with paper towels.
- Place the chicken thighs into a medium bowl and season with paprika, salt, and pepper until evenly coated. Set aside.
- Cut the baby potatoes in half, chop the red onion, and mince the garlic.
- To the bottom of a 6 quart slow cooker, add the halved potatoes, carrots, chopped onion, and garlic.
- Heat a large skillet over medium-high heat, then add the oil. Once the oil is heated, add the seasoned chicken thighs and brown each side for approximately 3-4 minutes per side. Do not crowd the chicken, cook in batches if necessary.
- Place the seared chicken on top of the vegetables, then pour in chicken broth.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Once the cook time is up, remove the chicken, potatoes, and carrots from the slow cooker into serving dishes.
- To a small bowl, whisk together the cornstarch and water to make a slurry. Pour it into the slow cooker to thicken the broth into a gravy. Season with salt and pepper to taste.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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