There’s something incredibly comforting about a meal that practically cooks itself while filling your kitchen with mouthwatering aromas. This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe hits all those marks — juicy, flavorful chicken paired with tender veggies and a savory gravy that makes it feel special without any fuss.

The image shows a black pot filled with cooked chicken thighs placed on top of small orange carrots and a mix of whole small red and white potatoes. The chicken pieces are golden-brown with a slightly crispy skin, some with darker browned spots. The vegetables underneath create a colorful base, with the smooth orange carrots and the round red and white potatoes partly submerged in a light broth, showing a mix of smooth and firm textures. The pot is set on 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

I personally adore this recipe because it's like the ultimate no-stress, hands-off dinner that still feels like you put in effort—and your family will thank you for it. It’s a real crowd-pleaser, so whether it’s a busy weeknight or a cozy weekend, this dish never disappoints.

Effortless Convenience: You simply set it, forget it, and come back to a beautifully cooked meal with minimal cleanup.
Rich, Smoky Flavor: The smoked paprika and seared chicken add a depth that transforms humble ingredients into something memorable.
Tender, Perfectly Cooked Veggies: Slow cooking lets the potatoes and carrots soak up all those savory juices — pure comfort food.
Versatile and Adaptable: It’s easy to tweak with your favorite herbs or veggies, making it a recipe you’ll return to again and again.

A white bowl holds a meal with three main parts: a piece of cooked chicken with golden brown, slightly crispy skin at the front, small whole carrots with a bright orange color and soft texture placed behind the chicken, and several halved red potatoes with light yellow insides on the left side. There are translucent onion slices mixed with the carrots, and small green herb pieces sprinkled over the whole dish, adding a fresh touch. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is all about balance—the smoky spice on the chicken matches the earthiness of the potatoes and sweetness of the carrots. Plus, cooking everything together means the flavors meld so beautifully. When shopping, fresh baby potatoes and carrots make cleanup easier and cooking uniform, but regular ones work great too.

Flat lay of boneless skinless chicken thighs seasoned with smoked paprika, salt, and black pepper arranged beside halved baby red potatoes, a bunch of fresh baby carrots, a chopped medium red onion, three unpeeled garlic cloves, three whole brown eggs, small white ceramic bowls containing smoked paprika, salt, black pepper, olive oil, chicken broth, and a cornstarch-water slurry, all ingredients fresh and natural, 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: Thighs stay juicy and tender through slow cooking—way better than breast for this kind of recipe.
Smoked Paprika: Adds a warm depth and subtle smokiness that really elevates the chicken.
Salt & Black Pepper: Simple seasonings that boost the natural flavors without overpowering.
Olive Oil: Used for searing, helps create that golden crust and locks in flavor.
Baby Red Potatoes: Their waxy texture holds up nicely and they're easy to halve for even cooking.
Baby Carrots: Naturally sweet and tender, they soften perfectly without turning mushy.
Red Onion: Adds a mild sharpness that mellows with slow cooking.
Garlic: Essential for that savory kick and aromatic boost.
Chicken Broth: Creates a flavorful cooking liquid that doubles as gravy base.
Cornstarch & Water: Simple combo to thicken the broth into a luscious gravy.

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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 shaking things up depending on the season or what’s in the fridge, and this slow cooker recipe is perfect for that. Try it with different root veggies or a handful of fresh herbs stirred in at the end to make the flavors your own.

Variation: Once, I swapped out baby carrots with parsnips and threw in a few sprigs of fresh thyme—it completely transformed the dish and made it feel a bit more gourmet without extra effort.
Dietary Twist: For a dairy-free option, avoid adding any butter when searing—just use olive oil and you’re good to go.
Spicy Kick: Add a pinch of cayenne pepper to the seasoning mix if you like a little heat—I do, and it pairs perfectly with the smoky paprika.

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

Step 1: Season and Prep Like a Pro

First things first, I trim any excess fat off the chicken thighs and pat them dry with paper towels. Dry chicken sears better — that’s key to locking in juices later. Then I toss them in a bowl with smoked paprika, salt, and black pepper, making sure every piece is nicely coated. Trust me, this seasoning layer makes all the difference.

Step 2: Prep the Veggies

While the chicken seasons, I halve the baby potatoes, chop the red onion, and mince the garlic. Having everything ready before you start browning saves you time. Then, the veggies get spread evenly at the bottom of the slow cooker—these will cook in those rich chicken flavors all day.

Step 3: Sear the Chicken

Heating a skillet over medium-high heat, I add olive oil and sear the chicken thighs a few minutes per side until they develop a golden crust. This step adds texture and boosts flavor, so don’t skip it—even though the chicken cooks low and slow later, searing amps up the taste big time. If your pan gets crowded, sear in batches for the best browning.

Step 4: Slow Cook to Perfection

Next, I place the seared chicken on top of the veggies, pour in the chicken broth, cover, and set the slow cooker on LOW for 6 hours (or HIGH for 4 if you’re pressed for time). Everything mingles beautifully, turning into tender chicken and melt-in-your-mouth vegetables by dinner time.

Step 5: Thicken the Gravy

Once cooking is done, I carefully transfer the chicken and veggies to serving plates. Then, whisk cornstarch and water into a slurry and stir it into the broth in the slow cooker. Turning the heat up for a few minutes thickens it into the perfect gravy. I always taste at this point, adjusting with salt and pepper if needed—this gravy is what ties the whole dish together!

Top Tip

In my experience, these little details make your Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe sing and guarantee a delicious, stress-free meal.

Sear Chicken First: Skipping the sear step means missing out on that deep golden flavor and texture, so I always set aside time for it—it’s worth it.
Pat Chicken Dry: Moisture is the enemy of searing; I make sure my chicken is paper-towel dry before seasoning and browning to get a perfect crust.
Layering the Veggies: Putting potatoes and carrots at the bottom lets them absorb all the rich broth and chicken drippings for that tender, flavorful bite.
Thicken Gravy Last: Don’t mix the cornstarch slurry in until the end—this keeps your broth from turning cloudy and makes a nice smooth sauce.

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

Slow Cooker Chicken Thighs - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or thyme on top right before serving. It adds a pop of color and a fresh herbal note that brightens all those cozy flavors. Sometimes a little lemon zest works wonders too, just to lift everything.

Side Dishes

Though this recipe stands well on its own, serving it alongside a simple green salad or some crusty bread to mop up the gravy really completes the meal. I also like roasted Brussels sprouts or a light slaw to bring some crunch and balance.

Creative Ways to Present

For special occasions, I’ve plated the chicken thighs over creamy mashed potatoes instead of the roasted ones for a silky base, topping with the gravy and roasted carrots on the side. It makes the meal feel a little more elevated without extra work.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in airtight containers in the fridge for up to 3 days. I find that keeping the chicken and veggies separate from the gravy, if possible, helps keep the texture fresh, then I reheat them together.

Freezing

This recipe freezes well too. Just pop everything (minus thickened gravy) into a freezer-safe container. When ready, thaw overnight in the fridge and thicken the broth after reheating on the stove.

Reheating

I reheat leftovers gently in a covered skillet over medium-low heat or in the microwave with a splash of water or broth to keep things moist. Then I stir in the gravy or thicken fresh broth once warmed through.

Frequently Asked Questions:

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

Yes, you can! Bone-in thighs will take a bit longer to cook, so I recommend adding an extra 30 minutes to the slow cooker time on low. The bone adds extra flavor, but you might want to leave the searing step the same for best browning.

What if I don’t have smoked paprika?

If smoked paprika isn’t on hand, you can substitute with regular paprika and add a small dash of cumin or chili powder to mimic a smoky note. It won’t be exactly the same but still delicious and flavorful.

Can I add other vegetables to this slow cooker recipe?

Absolutely! Root veggies like parsnips, turnips, or butternut squash are great additions. Just cut them into uniform pieces for even cooking and consider adjusting cook time if using harder vegetables.

How do I prevent the chicken from drying out in the slow cooker?

Choosing boneless skinless thighs instead of breasts helps since they’re more forgiving. Also, searing locks in juices, and cooking on low rather than high helps keep chicken tender and moist. Avoid overcooking by sticking close to the recommended times.

Final Thoughts

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe has become my go-to when I want a cozy, satisfying meal with little effort but big flavor. It’s that kind of recipe you’ll find yourself recommending because it’s reliable, comforting, and downright delicious every time. Give it a try—you’ll love how easy slow cooking can be with tasty results to match.