Description
These Slow Cooker Chicken Thighs are the ultimate comfort food for busy weeknights. Juicy, flavorful chicken is slow-cooked with red potatoes, carrots, and onion for a one-pot meal that’s hearty, easy, and cleanup-friendly. Browning the chicken first adds a rich layer of flavor, while a cornstarch-thickened broth transforms into a cozy gravy to pull it all together.
Ingredients
2 pounds boneless skinless chicken thighs
2 tablespoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 pounds baby red potatoes, halved
1 medium red onion, chopped
3 cloves garlic, minced
1 pound baby carrots
1 tablespoon vegetable oil
3 cups chicken broth
3 teaspoons cornstarch
3 teaspoons water
Salt and pepper, to taste
Instructions
Trim excess fat from chicken thighs and pat them dry. Toss with smoked paprika, salt, and pepper.
Layer halved potatoes, chopped onion, minced garlic, and carrots into the slow cooker.
Heat oil in a skillet. Brown chicken thighs for 3–4 minutes per side in batches.
Place browned chicken on top of vegetables. Pour in chicken broth.
Cover and cook on low for 8 hours or high for 4 hours.
Remove chicken and vegetables from slow cooker.
Whisk cornstarch with water and stir into remaining broth. Cook on high until thickened.
Season gravy to taste and return chicken and vegetables to the slow cooker before serving.
Notes
Browning the chicken boosts flavor significantly.
Yukon gold potatoes can be used for a creamier texture.
Add red pepper flakes for a hint of heat.
Use low-sodium broth to better control salt content.
This dish gets even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low) or 4 hours (on high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American