Description
Tender and juicy slow cooker chicken thighs cooked with baby potatoes, carrots, and a savory chicken broth gravy. This easy one-pot meal delivers flavorful comfort with minimal effort, perfect for a hearty dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 2 pounds baby red potatoes (halved)
- 1 pound baby carrots
- 1 medium red onion (chopped)
- 3 cloves garlic (minced)
Liquids & Thickener
- 3 cups chicken broth
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
- Prepare chicken: Trim any excess fat from the chicken thighs and pat dry with paper towels to ensure even browning.
- Season chicken: Place the chicken thighs in a medium bowl and evenly coat with smoked paprika, salt, and black pepper. Set aside to marinate briefly.
- Prepare vegetables: Halve the baby potatoes, chop the red onion, and mince the garlic cloves to have all ingredients ready.
- Layer vegetables: Add the halved potatoes, baby carrots, chopped onion, and minced garlic to the bottom of a 6-quart slow cooker, creating a bed for the chicken.
- Brown chicken: Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the seasoned chicken thighs in batches for about 3-4 minutes per side to develop color and flavor. Avoid overcrowding the pan.
- Combine and cook: Place the browned chicken thighs on top of the vegetables in the slow cooker. Pour in the chicken broth, cover, and cook on LOW for 6 hours or HIGH for 4 hours until chicken is tender and vegetables are cooked through.
- Thicken gravy: Once cooking is complete, remove the chicken and vegetables to serving dishes. Whisk together cornstarch and water to create a slurry, then stir it into the slow cooker broth. Cook on HIGH for several minutes to thicken the gravy, seasoning with salt and pepper to taste.
- Serve: Pour the thickened gravy over the chicken and vegetables, and serve warm.
Notes
- This recipe makes a complete meal in one pot, ideal for busy days.
- You can substitute baby red potatoes with Yukon Gold or fingerling potatoes.
- For extra flavor, add fresh herbs like thyme or rosemary before slow cooking.
- If you prefer a thicker gravy, add additional cornstarch slurry as needed.
- Be sure to brown the chicken to lock in flavor and improve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 1047 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 146 mg
