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Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

★★★★★

5 from 57 reviews
  • Author: Rafael
  • Total Time: 6 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)
  • Yield: 6 servings 1x

Description

This Slow Cooker Chicken Thighs with Potatoes & Carrots recipe features tender, juicy chicken thighs seasoned with smoked paprika and slow-cooked alongside baby potatoes, carrots, and aromatic onions and garlic. Finished with a rich, homemade gravy thickened with cornstarch, this comforting one-pot meal is perfect for an easy, hearty dinner.

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

  1. Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels to ensure better browning.
  2. Season the Chicken: Place the chicken thighs in a bowl and evenly coat them with smoked paprika, salt, and black pepper. Set aside while you prepare the vegetables.
  3. Prep the Vegetables: Cut the baby red potatoes in half, chop the red onion, and mince the garlic cloves.
  4. Layer Vegetables in Slow Cooker: Add the halved potatoes, baby carrots, chopped onion, and minced garlic to the bottom of a 6-quart slow cooker, forming an even layer.
  5. Brown the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the seasoned chicken thighs for 3-4 minutes per side until nicely browned. Cook in batches if necessary to avoid overcrowding.
  6. Assemble in Slow Cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker, then pour the chicken broth over everything.
  7. Cook: Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken is fully cooked and vegetables are tender.
  8. Remove and Serve: Once cooking is complete, carefully remove the chicken, potatoes, and carrots from the slow cooker and transfer to serving dishes.
  9. Make Gravy: In a small bowl, whisk together cornstarch and water to make a slurry. Pour the slurry into the slow cooker broth, stirring well. Cook on HIGH for 5-10 minutes until the gravy thickens. Taste and adjust seasoning with salt and pepper as desired. Serve the gravy alongside the chicken and vegetables.

Notes

  • For extra flavor, you can marinate the chicken thighs in the spices for up to an hour before searing.
  • Browning the chicken before slow cooking adds depth of flavor but can be skipped for a quicker preparation.
  • If you prefer a thicker gravy, increase the cornstarch slurry to 4 teaspoons cornstarch and 4 teaspoons water.
  • Feel free to swap baby carrots for regular carrots cut into chunks if unavailable.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
  • Prep Time: 20 minutes
  • Cook Time: 6 hours (LOW) or 4 hours (HIGH)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker chicken, chicken thighs recipe, slow cooker dinner, easy chicken recipe, chicken with potatoes and carrots

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Find it online: https://tastewithrafael.com/slow-cooker-chicken-thighs-with-potatoes-and-carrots-recipe/