Slow Cooker Chicken Thighs with Potatoes & Carrots

overhead shot of chicken, red potatoes, and carrots in a crockpot.

4.77 from 129 votes

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.

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons smoked paprika
2 teaspoons salt
1 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

Instructions

Trim any excess fat from the chicken thighs and pat dry with paper towels.
2 pounds boneless skinless chicken thighs
Place the chicken thighs into a medium bowl and season with paprika, salt, and pepper until evenly coated. Set aside.
2 tablespoons smoked paprika, 2 teaspoons salt, 1 teaspoon black pepper
Cut the baby potatoes in half, chop the red onion, and mince the garlic.
2 pounds baby red potatoes, 1 medium red onion, 3 cloves garlic
To the bottom of a 6 quart slow cooker, add the halved potatoes, carrots, chopped onion, and garlic.
1 pound baby carrots
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.
1 tablespoon olive oil
Place the seared chicken on top of the vegetables, then pour in chicken broth.
3 cups 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.
3 teaspoons cornstarch, 3 teaspoons water

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition