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.
Recipe by Life Love Liz at https://www.lifeloveliz.com/2015/08/17/crock-pot-chicken-thighs-with-potatoes-carrots/