Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
6 hrs 30 mins
My favorite slow cooker recipes are ones that require almost zero effort, and these slow cooker chicken thighs are one of the best for that very reason. They turn out lusciously tender and juicy and cook right alongside (or on top of, really) baby potatoes and carrots so you're left with a whole dang meal at the end of the day.
The most hands-on portion of the recipe is searing the thighs in a skillet beforehand so you get golden, crispy skin. (It only takes about five minutes and makes all the difference in the world.) One other miraculous thing that results from cooking chicken and veggies in a slow cooker is a heavenly sauce. If you want to turn it into more of a gravy, you can stir a few teaspoons of cornstarch in at the very end to thicken it up. The meal will turn out delicious either way and will make all the pookie heads in your house happy!
If you love this, here are more chicken thigh recipes for you to try next!
Are bone-in or boneless chicken thighs better in the slow cooker?
Bone-in, skin-on chicken thighs are key to this dish. The dark meat stays juicy, even after being cooked for hours. The skin and bones also add tons of flavor to the dish.
How long do leftover chicken thighs last in the fridge?
When stored properly in an airtight container, the chicken thighs and veggies will stay good for up to three days in the refrigerator. Reheat in the microwave or in a 350 degree Fahrenheit oven for 15 to 20 minutes until warmed through.
Advertisement - Continue Reading Below
Ingredients
- 1/2 tsp.
garlic powder
- 1/2 tsp.
Italian seasoning
- 1/2 tsp.
onion powder
- 1/2 tsp.
paprika
- 3 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 6
bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 2 Tbsp.
olive oil
- 1 lb.
carrots, cut into 1-inch pieces
- 1 lb.
baby white potatoes, halved if large
- 4
garlic cloves, chopped
- 4
thyme sprigs
- 2
shallots, sliced
- 1/4 cup
low-sodium chicken broth
- 2 Tbsp.
salted butter, cubed
- 2 tsp.
cornstarch (optional)
Fresh parsley, chopped, for serving (optional)
Directions
- Step 1In a small bowl, mix together the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with a paper towel, then season all sides with the spice mixture, rubbing it in to coat.
- Step 2In a large cast-iron skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate.
- Step 3Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker. Scatter the garlic, thyme, and shallots over the top. Season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper, then pour the chicken broth over everything.
- Step 4Arrange the chicken, skin-side up, in a single layer on top of the vegetables in the slow cooker. Scatter the cubed butter over the top. Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 1/2 to 3 hours, until the internal temperature of the chicken is 165°F and the potatoes and carrots are tender. If you would like a slightly thicker sauce, remove the chicken thighs to a plate. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Add the cornstarch slurry to the slow cooker and stir until incorporated. Add the chicken back to the slow cooker, cover, and cook on high for 5 to 10 minutes, until the sauce is thickened. Serve the chicken on top of the vegetables. Spoon over some liquid from the slow cooker and sprinkle with parsley, if you like.
Tip: Once cooked, the chicken thighs can be kept on warm in the slow cooker for up to three hours, but avoid opening the lid during that time.
Advertisement - Continue Reading Below
Get the Party Started With Easy Slow Cooker Dips
30 Chicken Dinners You Can Make in a Slow Cooker
40 Easy Thanksgiving Slow Cooker Recipes
Keep Your Cool and Use Your Slow Cooker All Summer
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below