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.

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Crock Pot Chicken Thighs with Potatoes & Carrots

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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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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.