Savory Slow Cooker Chicken Thighs for Effortless Family Dinners

Enjoy juicy Slow Cooker Chicken Thighs with roasted vegetables, perfect for busy weeknights.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in, Skin-on Chicken Thighs Avoid using boneless thighs as they will dry out.
2 tablespoons Olive Oil Used for searing the chicken to achieve crispy skin.

For the Vegetables

3 cups Carrots Cut into 1-inch pieces for even cooking.
1.5 pounds Baby White Potatoes Halve if large to ensure uniform cooking.
4 cloves Garlic Cloves Chop for robust taste.
4 sprigs Thyme Sprigs Dried thyme can be used.
2 pieces Shallots Slice for even cooking.

For the Seasoning

1 teaspoon Garlic Powder Substitute fresh garlic as needed.
1 teaspoon Italian Seasoning Use a mix of dried basil, oregano, and rosemary if necessary.
1 teaspoon Onion Powder Diced fresh onion can be used as a substitute.
1 teaspoon Paprika Use smoked paprika for a deeper flavor.
1 teaspoon Kosher Salt Adjust based on dietary restrictions.
1 teaspoon Ground Black Pepper Add to taste.

For the Sauce

2 cups Low-Sodium Chicken Broth Substitute vegetable broth for a vegetarian option.
4 tablespoons Salted Butter Unsalted butter can be used for controlling salt levels.
1 tablespoon Cornstarch Mix with a bit of broth before adding to avoid clumping.
0.5 cup Fresh Parsley Can be omitted if desired.

Equipment

Slow Cooker
Skillet

Method

Step-by-Step Instructions

Heat a skillet over medium-high heat and add olive oil. Season chicken thighs and sear for about 5 minutes per side until golden brown, then remove from skillet.
Combine carrots, baby potatoes, garlic, thyme, and shallots in the slow cooker, layering evenly.
Place seared chicken thighs on top of the vegetables with the skin side up.
Pour broth over chicken and vegetables, and add cubed butter on top.
Cover slow cooker and set to cook on low for about 6 hours.
For a thicker sauce, during the last 30 minutes, mix cornstarch with broth and stir into the slow cooker.
Once cooking is complete, check chicken for doneness and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Sear the chicken for better flavor and texture. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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