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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

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

Instructions

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

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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Crock Pot Chicken Thighs with Potatoes & Carrots

Rhoda

Tuesday 2nd of October 2018

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.

Alicia Stratford

Sunday 26th of February 2017

Does this have to be made with broth?

Deborah

Sunday 29th of January 2017

Wity bone or boneless?

Liz

Saturday 4th of February 2017

Either is fine, but I use bone-in.

Kerry

Thursday 7th of April 2016

Would you see any problem with using legs & thighs and increasing everything by about 1/3 ?

Liz

Monday 11th of April 2016

That should work just fine!

linda

Monday 17th of August 2015

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

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