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
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2 pounds boneless skinless chicken thighs
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2 tablespoons smoked paprika
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1 teaspoon salt
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½ teaspoon black pepper
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2 pounds baby red potatoes, halved
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1 medium red onion, chopped
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3 cloves garlic, minced
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1 pound baby carrots
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1 tablespoon vegetable oil
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3 cups chicken broth
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3 teaspoons cornstarch
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3 teaspoons water
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Salt and pepper, to taste
Instructions
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Trim excess fat from chicken thighs and pat them dry. Toss with smoked paprika, salt, and pepper.
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Layer halved potatoes, chopped onion, minced garlic, and carrots into the slow cooker.
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Heat oil in a skillet. Brown chicken thighs for 3–4 minutes per side in batches.
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Place browned chicken on top of vegetables. Pour in chicken broth.
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Cover and cook on low for 8 hours or high for 4 hours.
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Remove chicken and vegetables from slow cooker.
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Whisk cornstarch with water and stir into remaining broth. Cook on high until thickened.
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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