There’s something deeply comforting about a meal where everything slow-cooks together, filling your kitchen with cozy aromas. This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is exactly that—a one-pot wonder that brings juicy chicken, tender veggies, and rich flavors all in one easy, hands-off dinner.

The image shows a black slow cooker filled with layers. The bottom layer has small round red potatoes and orange baby carrots, mixed with slices of purple and white onions, all partially covered in light broth. On top, there are seven golden brown cooked chicken pieces with crispy skin, spread evenly across the vegetables. The chicken skin has some dark brown spots, indicating a roasted texture. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Top Tip
How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Why You'll Love This Recipe

Whenever life feels hectic, this slow cooker recipe saves the day. I love how it transforms simple ingredients into a homey dinner that tastes like you spent hours fussing over it—without actually doing so.

Set-it-and-forget-it ease: Pop everything in your slow cooker, walk away, and come back to a tender, flavorful meal.
Perfectly tender chicken thighs: They stay juicy and fall-apart soft thanks to slow, gentle cooking.
Heartwarming veggie combo: Baby potatoes and carrots soak up all the savory broth while steaming to creamy goodness.
Rich homemade gravy: Thickened broth turns into the kind of gravy you'll want to drizzle over everything on your plate.

A white plate holds a simple meal with three main parts. At the bottom right, there is a golden-brown roasted piece of chicken with a slightly crispy texture and small green parsley leaves scattered on top. Behind and to the left of the chicken, there are several small red potatoes, some whole and some cut in half, showing their light yellow inside, with a few parsley pieces on them. On the top of the plate, bright orange cooked baby carrots and some soft, light purple onion pieces add color, with more green parsley leaves sprinkled over everything. The plate is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a wonderful example of simple ingredients that shine when combined slowly. Each component has a purpose, creating harmony in flavor and texture. Here’s a closer look at what you’ll need and why it’s worth choosing each.

Flat lay of boneless skinless chicken thighs seasoned with smoked paprika, salt, and black pepper arranged in a simple white ceramic bowl, halved baby red potatoes in a white bowl, whole baby carrots placed neatly on the surface, a medium red onion chopped and displayed on a white plate, three whole garlic cloves unpeeled on the side, a small white ceramic bowl filled with golden olive oil, a small white bowl containing a clear chicken broth, and two small white bowls respectively holding cornstarch and water, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: I prefer thighs for their rich flavor and tenderness; they don’t dry out like breast meat in slow cooking.
Smoked paprika: Adds a subtle warmth and smoky depth that makes the chicken pop.
Salt & black pepper: Essential for seasoning, balancing, and enhancing all the flavors.
Olive oil: Helps with browning the chicken before slow cooking, locking in flavor and texture.
Baby red potatoes: They cook evenly and hold their shape while getting deliciously creamy inside.
Baby carrots: Sweet and tender, they complement the savory depth of the chicken and broth.
Red onion: Adds a mild sweetness and aromatic base to the veggies and broth.
Garlic: Of course, garlic brings its unmistakable charm and warmth to every bite.
Chicken broth: This ties all the ingredients together into a rich cooking liquid that doubles as gravy.
Cornstarch & water: Used as a slurry to thicken the broth—making that gravy dream come true!

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is—easy to tailor based on what’s in your pantry or your mood. You can easily swap veggies or tweak seasonings to make it yours.

Variation: I sometimes add fresh thyme or rosemary, which gives the dish a fragrant, herby lift. It’s subtle but makes a difference in aroma and flavor.
Swap the veggies: Feel free to use sweet potatoes instead of red potatoes or add parsnips for extra depth and sweetness.
Spicier twist: If you like a bit of heat, a pinch of cayenne or a few sliced jalapeños go great with the paprika and garlic.
Make it gluten-free: The recipe is naturally gluten-free if you double-check your chicken broth doesn’t contain wheat additives.

Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Step 1: Prep and Season Your Chicken

First up, trim off any excess fat from those chicken thighs and pat them dry with paper towels—this helps the seasoning stick better and promotes browning. Toss the thighs in a bowl with smoked paprika, salt, and black pepper, making sure every piece is evenly coated. It smells amazing already, and sets the stage for juicy, flavorful results.

Step 2: Chop Your Veggies

Halve your baby red potatoes so they cook evenly, chop the red onion into bite-sized pieces, and mince the garlic. The potatoes and carrots go into the slow cooker first—they’ll act like a cozy little bed for the chicken to sit on.

Step 3: Brown the Chicken

Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, sear the chicken thighs 3-4 minutes per side until golden brown. This extra step adds layers of flavor and texture. Remember, don’t crowd the pan—work in batches if you need to. It’s worth the effort!

Step 4: Slow Cook Everything Together

Place the seared chicken right on top of the veggies in the slow cooker. Pour in the chicken broth, cover, and cook on LOW for 6 hours (or HIGH for 4 hours if you’re short on time). The house fills with this irresistible smell that feels like home.

Step 5: Finish with Gravy

When the timer goes off, carefully remove the chicken and veggies. Whisk cornstarch and water to make a slurry, then stir it into the slow cooker broth. Let it thicken for a few minutes—this makes a silky gravy you’ll want to pour over every bite.

Top Tip

From kitchen experiments, I found a few tweaks that really help the Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe turn out perfectly every time. These little tips save me stress and boost flavor.

Don’t skip the sear: Browning the chicken might feel like extra work, but it locks in juices and adds beautiful flavor you won’t get otherwise.
Cut potatoes evenly: To avoid some being undercooked while others fall apart, make sure all your potato halves are roughly the same size.
Use low heat for best texture: I find cooking on LOW for 6 hours keeps the chicken moist and the veggies perfectly tender without turning mushy.
Thicken the gravy at the end: Waiting till the slow cooker’s done to add cornstarch slurry ensures your sauce isn’t too thick or gummy.

How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

slow cooker chicken thighs - Serving Suggestion

Garnishes

I like sprinkling freshly chopped parsley or some thyme leaves over the dish just before serving. It adds a pop of color and a fresh herbal note that brightens all those rich flavors.

Side Dishes

This recipe is a meal all on its own, but if you want something on the side, a crisp green salad or steamed green beans are great for adding crunch and contrast.

Creative Ways to Present

For a special occasion, I’ve served this in rustic cast-iron skillets right at the table—it makes everyone feel invited to dig in family-style. Or arrange the chicken thighs over the veggies on a big platter drizzled with gravy, garnished with herbs.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover chicken and veggies into airtight containers and refrigerate within two hours of cooking. They keep well for up to 3-4 days, making quick lunches or dinner on busy nights a breeze.

Freezing

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe freezes beautifully! I pop portions into freezer-safe bags, squeezing out air before sealing. They’ll last about 2-3 months—perfect for meal prepping or emergency dinners.

Reheating

Reheat gently in a covered skillet over medium-low heat or warm thoroughly in the microwave, stirring the gravy occasionally for even heat. This way, the chicken stays moist and the veggies don’t turn rubbery.

Frequently Asked Questions:

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in chicken thighs add extra flavor but may require a bit more cooking time. Just make sure the internal temperature reaches 165°F.

What’s the best way to prevent the potatoes from getting mushy?

Cut potatoes into uniform pieces, avoid overcooking by using the low slow cooker setting, and avoid stirring the veggies too much during cooking.

Can I prepare this recipe the night before?

You can season the chicken and chop the veggies the night before, then assemble and cook the next day—making weeknight dinners even easier.

How do I make the gravy thicker if I don’t have cornstarch?

You can substitute cornstarch with flour by making a roux in a pan or using arrowroot powder as a gluten-free option. Whisk it into the broth gradually to avoid lumps.

Final Thoughts

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe has earned a permanent spot in my weekly rotation—not just for its homestyle goodness, but for how simple it is to make. I hope it becomes a favorite of yours too, delivering cozy meals full of flavor when you need them most. You really can’t beat a hearty, no-fuss dinner that fills your home with amazing smells and your belly with satisfaction.