Slow Cooker Chicken Thighs with Potatoes & Carrots
A cozy and effortless one-pot meal made with tender chicken thighs, buttery baby potatoes, and sweet carrots, all slow-cooked in a flavorful broth for the perfect weeknight dinner.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 6 chicken thighs skin-on, bone-in preferred
- 1 lb baby potatoes washed and halved
- 3 large carrots peeled and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
Instructions
- Season the chicken thighs with olive oil, salt, pepper, paprika, and thyme. Rub it in well.
- Heat a skillet over medium-high heat and brown the chicken thighs for 2–3 minutes per side until golden.
- Place the chopped onions, garlic, carrots, and potatoes at the bottom of your slow cooker.
- Lay the browned chicken thighs on top of the veggies.
- Pour the chicken broth over everything, making sure the liquid reaches the bottom.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fork-tender and the potatoes are soft.
- Serve warm and spoon some of the broth over the top for extra rich flavor.
Notes
- Use skin-on chicken thighs for richer flavor.
- Add a splash of lemon juice before serving for brightness.
- Mix in a little butter at the end for a creamy finish.
- Prep the night before for an easy dump-and-go meal.