Slow Cooker Chicken Thighs, with Carrots, Onions & Potatoes

Skip Davis


All you need is 20 minutes preparation to get this in the slow cooker, then you have a hearty complete chicken dinner ready to cook all day ... Cover and cook on LOW for about 6 hours.

Photo by:Jennifer Davick; Styling: Melanie J. Clarke

★★★★★ 3 votes
5 to 6
20 Min
8 Hr


6 large
skinless, bone-in chicken thighs
1 large
4 medium
white potatoes
2 c
baby carrots
1 c
chicken broth (homemade)
1/2 c
dry white wine or 1/2 cup more chicken broth
1 tsp
minced garlic
1/2 tsp
dried thyme
1 tsp
salt, divided use
1/2 tsp
freshly ground black pepper, divided use
1 tsp


1Cut onion in half lengthwise, then cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices or 1 inch dice. Place onion in bottom of a lightly greased 6 quart slow cooker. Top with carrots and then potatoes.
2Combine broth, wine, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over vegetables.
3Combine paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub all over chicken thighs. Arrange thighs on top of vegetables.
4Cover and cook on LOW setting for 7 to 8 hours or until chicken is done and vegetables are tender.
5NOTE: Whisk juices left from cooking to make a gravy using a cornstarch slurry.
(1 Tablespoon cornstarch to 1 Tablespoon COLD water).

About this Recipe

Course/Dish: Chicken
Other Tags: For Kids, Healthy