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
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.
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
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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
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
Would you see any problem with using legs & thighs and increasing everything by about 1/3 ?
That should work just fine!
Wity bone or boneless?
Either is fine, but I use bone-in.
@Liz,
Bone-in with or without skin?
You can do it either way. If you leave the skin on for the flavour, I would remove it before serving as the skin will be soggy.
Does this have to be made with broth?
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.
RE the Crock Pot Chicken Thighs with Potatoes & Carrots recipe……what kind of paprika? Sweet or smoked?? Thanks!
It is best with smoked, but sweet is OK if that is all you have on hand.
@Liz Lampman, Hi, Do I have to use corn starch?
You can substitute with flour. You do need a thickener.
Insta pot times, are they the same?