Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots is a perfect family dinner you can set up in the morning and come home to – ready to eat!

Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots

INGREDIENTS
3-4 lb Chicken Thighs
2 lb Red Potatoes, quartered
1 lb Baby Carrots
1 large Onion, roughly chopped
1 tbsp minced Garlic
1 tsp Thyme Leaves
1 tbsp Paprika
2 tsp Salt
2 tsp Black Pepper
3 cup Chicken Broth
3 tsp Cornstarch
3 tsp Water

DIRECTIONS
Season thighs on all sides with salt, pepper and paprika.

Crock Pot Chicken Thighs with Potatoes & Carrots
You can optionally brown thighs in a skillet to add flavor.

Crock Pot Chicken Thighs with Potatoes & Carrots
Layer potatoes, carrots and onions in slow-cooker.
Sprinkle garlic and thyme over vegetables.

Crock Pot Chicken Thighs with Potatoes & Carrots
Place chicken on top of vegetables.

Crock Pot Chicken Thighs with Potatoes & Carrots
Add broth to slow cooker.
Cook on low for 8 hours or high for 4.
Thighs should be so tender they are nearly falling apart.
Mix cornstarch and water together to make a slurry and add to slow cooker to thicken broth.

Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots

5 from 1 vote

Ingredients
  

  • 3-4 lb Chicken Thighs
  • 2 lb Red Potatoes quartered
  • 1 lb Baby Carrots
  • 1 large Onion roughly chopped
  • 1 tbsp minced Garlic
  • 1 tsp Thyme Leaves
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 3 cup Chicken Broth
  • 3 tsp Cornstarch
  • 3 tsp Water

Instructions
 

  • Season thighs on all sides with salt, pepper and paprika.
  • You can optionally brown thighs in a skillet to add flavor.
  • Layer potatoes, carrots and onions in slow-cooker.
  • Sprinkle garlic and thyme over vegetables.
  • Place chicken on top of vegetables.
  • Add broth to slow cooker.
  • Cook on low for 8 hours or high for 4.
  • Thighs should be so tender they are nearly falling apart.
  • Mix cornstarch and water together to make a slurry and add to slow cooker to thicken broth.

 

Crock Pot Chicken Thighs with Potatoes & Carrots

7 thoughts on “Crock Pot Chicken Thighs with Potatoes & Carrots

  1. I usually use these root veggies with beef. My family will welcome the change and the thyme flavor. Like the affordability too. Happy Monday! Linda

  2. 5 stars
    This recipe is absolutely delicious. I used fresh thyme and fresh garlic. I did not make a slurry. Instead we ate it as it was, leaving behind the broth. Later, for another meal, I added rice and we ate it as a soup. My husband loved it both times.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating