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Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Taylor
  • 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

This Slow Cooker Chicken Thighs with Potatoes & Carrots is a comforting and easy one-pot meal. Juicy, seasoned chicken thighs are browned to perfection before being slow-cooked with tender baby potatoes, sweet baby carrots, and aromatic onions and garlic. Finished with a rich chicken gravy made from the cooking broth thickened with a cornstarch slurry, this dish makes a hearty and flavorful dinner with minimal effort.

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)

Liquid 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 better browning.
  2. Season Chicken: Place the chicken thighs into a medium bowl and evenly coat with smoked paprika, salt, and black pepper. Set aside.
  3. Prep Vegetables: Halve the baby potatoes, chop the red onion, and mince the garlic to prepare for layering in the slow cooker.
  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, creating a bed for the chicken.
  5. Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and brown them for about 3-4 minutes per side without crowding the pan. Cook in batches if needed for even searing.
  6. Assemble and Cook: Place the browned chicken thighs on top of the vegetables in the slow cooker. Pour the chicken broth over everything. Cover and cook on LOW for 6 hours or on HIGH for 4 hours until the chicken and vegetables are tender.
  7. Remove Ingredients: Carefully take out the chicken, potatoes, and carrots from the slow cooker and set them on serving dishes to keep warm.
  8. Make Gravy: In a small bowl, whisk together the cornstarch and water to form a slurry. Pour this into the slow cooker with the remaining broth and stir well. Let it cook uncovered on HIGH for a few minutes until the gravy thickens. Season with salt and pepper to taste.
  9. Serve: Pour the thickened gravy over the chicken and vegetables and serve warm for a satisfying meal.

Notes

  • This recipe is perfect for meal prepping because everything cooks together in one pot, saving time on cleanup.
  • For extra flavor, you can add fresh herbs like thyme or rosemary to the slow cooker along with the vegetables.
  • If you prefer a thicker gravy, increase the cornstarch slurry to 4 teaspoons cornstarch and 4 teaspoons water.
  • To speed up the browning process, you can use a grill pan or cast iron skillet for better heat retention.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

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://pepperyplate.com/slow-cooker-chicken-thighs-with-potatoes-and-carrots-recipe/