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Delicious slow cooker chicken thighs garnished with herbs and served on a plate.

Slow Cooker Chicken Thighs

A hands-off dinner featuring juicy chicken thighs, tender carrots, and baby potatoes, all finished with a glossy buttery sauce.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs About 2 1/2 pounds
  • 1 lb carrots, cut into 1-inch pieces
  • 1 lb baby white potatoes, halved if large Yukon gold or red potatoes can be used
  • 4 cloves garlic, chopped
  • 2 pieces shallots, sliced
  • 4 sprigs thyme Substitute with rosemary or tarragon if desired
  • 1/4 cup low-sodium chicken broth Use more if needed
  • 2 Tbsp olive oil
  • 2 Tbsp salted butter, cubed Unsalted can be used; increase seasoning if needed
  • 2 tsp cornstarch, optional for thickening Mix with water to create a slurry
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 3 tsp kosher salt Adjust to taste if using table salt
  • 1 tsp ground black pepper

Method
 

Preparation and Searing
  1. Pat chicken thighs dry with paper towels.
  2. Combine garlic powder, Italian seasoning, onion powder, paprika, kosher salt, and black pepper. Rub seasoning over both sides of each thigh.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add thighs skin-side down and sear for 3 to 4 minutes without moving.
  5. Flip the thighs and sear the other side for another 3 to 4 minutes. Transfer to a plate.
Slow Cooking
  1. Place carrot pieces and potatoes in the bottom of the slow cooker. Season lightly with salt and pepper.
  2. Scatter garlic and shallots over the vegetables. Tuck thyme sprigs among the veggies.
  3. Arrange the seared chicken thighs on top, skin-side up.
  4. Pour the low-sodium chicken broth around the edges of the slow cooker on the vegetables.
  5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Finishing Touches
  1. The chicken is done when it reaches an internal temperature of 165°F and the potatoes are tender.
  2. For a glossy finish, remove the chicken and stir the cubed butter into the cooking juices until melted.
  3. To thicken the gravy, whisk the cornstarch with cold water to make a slurry, then stir into the juices and heat until thickened.
  4. Serve the chicken hot with the carrots and potatoes, and sprinkle chopped parsley over the top if desired.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 4g

Notes

Searing is optional but recommended. Dry the skin thoroughly for better browning. Pair with a green salad or mashed potatoes.

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