Description

Slow Cooker Chicken Thighs with Potatoes & Carrots is a comforting and easy one-pot meal featuring tender, juicy chicken thighs seasoned with smoked paprika, paired with baby red potatoes and carrots cooked to perfection in a flavorful chicken broth gravy. This recipe uses a slow cooker for hassle-free cooking and delivers a hearty dinner with minimal prep.

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)

Broth and Thickener

3 cups chicken broth
3 teaspoons cornstarch
3 teaspoons water

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Instructions

Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels.
Season Chicken: Place the chicken thighs into a medium bowl and season evenly with smoked paprika, salt, and black pepper. Set aside.
Prepare Vegetables: Halve the baby red potatoes, chop the red onion, and mince the garlic cloves.
Layer Vegetables: Add the halved potatoes, baby carrots, chopped onion, and minced garlic to the bottom of a 6-quart slow cooker.
Brown Chicken: Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken thighs and sear each side for 3 to 4 minutes without crowding the pan. Cook in batches if needed.
Combine in Slow Cooker: Place the browned chicken thighs on top of the vegetables in the slow cooker, then pour in the chicken broth.
Cook: Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until chicken is tender and vegetables are cooked through.
Remove and Thicken Gravy: Once cooked, remove the chicken, potatoes, and carrots from the slow cooker and place into serving dishes. In a small bowl, whisk together cornstarch and water to create a slurry, then stir it into the slow cooker broth. Cook on HIGH for 5 to 10 minutes to thicken the gravy, seasoning with additional salt and pepper to taste.

Notes

For juicier chicken, do not overcook in the slow cooker; follow the recommended cooking times carefully.
If you prefer a thicker gravy, increase the cornstarch to 1 tablespoon mixed with 3 tablespoons water.
You can substitute baby red potatoes with Yukon gold potatoes for a creamier texture.
Brown the chicken thighs well to develop deeper flavor before slow cooking.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.

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