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Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Brooklyn
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Slow Cooker Chicken Thighs with Potatoes & Carrots is a comforting and easy one-pot meal featuring juicy, paprika-seasoned chicken thighs cooked low and slow with tender baby potatoes, sweet carrots, and savory onions in a flavorful chicken broth. The dish finishes with a rich chicken gravy made from the slow cooker juices, making it a complete and hearty dinner perfect for busy days.

Ingredients

Scale

Chicken and Seasonings

  • 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)

Broth and Thickener

  • 3 cups chicken broth
  • 3 teaspoons cornstarch
  • 3 teaspoons water

Instructions

  1. Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels to ensure even browning.
  2. Season Chicken: Place the chicken thighs in a medium bowl and sprinkle with smoked paprika, salt, and black pepper. Toss to coat thoroughly and set aside.
  3. Prep Vegetables: Halve the baby red potatoes, chop the red onion, and mince the garlic cloves to prepare for layering in the slow cooker.
  4. Layer Vegetables: Place the halved potatoes, baby carrots, chopped onion, and minced garlic into the bottom of a 6-quart slow cooker as the base of the dish.
  5. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown each chicken thigh for 3-4 minutes on each side until golden to lock in flavor.
  6. Combine in Slow Cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker, then pour in the chicken broth evenly over the top.
  7. Cook: Cover and cook on LOW for 6 hours or on HIGH for 4 hours until chicken and vegetables are tender and fully cooked through.
  8. Remove and Thicken Gravy: Carefully remove the chicken, potatoes, and carrots from the slow cooker and transfer to serving dishes. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour it into the slow cooker juices and stir well.
  9. Simmer Gravy: Turn the slow cooker to HIGH and cook uncovered for 10-15 minutes until the broth thickens into a rich gravy. Season with additional salt and pepper to taste.
  10. Serve: Pour the thickened gravy over the chicken and vegetables before serving for a deliciously comforting meal.

Notes

  • This recipe makes a great one-pot meal requiring minimal preparation and hands-on time.
  • If you don’t have smoked paprika, regular paprika can be used but the flavor may be less smoky.
  • To save time, you can sear chicken in advance or omit the searing step for a more hands-off approach, though browning adds extra depth of flavor.
  • For a thicker gravy, increase cornstarch to 4 teaspoons mixed with 4 teaspoons water.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360 kcal
  • Sugar: 7 g
  • Sodium: 1047 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 34 g
  • Cholesterol: 146 mg

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