Slow Cooker Chicken Thighs with Potatoes & Carrots
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.
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.
Notes
Chicken thighs or breasts can be used.Cook on LOW for 6 hours or HIGH for 4 hours (though I recommend low). If cooking for 8+ hours, add additional chicken broth to submerge the thighs, which will result in very tender chicken. Store leftovers covered in the fridge for up to 3 days.