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Slow Cooker Chicken Thighs & Veggies

Dinner is done and it was oh so easy! This Slow Cooker (Crockpot) Chicken Thighs and Veggies recipe is super cheap to make, comfort food at its best and did I mention easy?
Author: Stacy Barr


  • 3-4 lb Chicken Thighs
  • 2 lb Red Potatoes quartered
  • 1 lb Baby Carrots
  • 1 large Onion roughly chopped
  • 1 tbsp minced Garlic
  • 1 tsp Thyme Leaves
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 3 cup Chicken Broth
  • 3 tsp Cornstarch
  • 3 tsp Water


  • Quarter onions and potatoes.
  • Season thighs on all sides with salt, pepper and paprika.
  • Brown thighs in a skillet.
  • Layer potatoes, carrots and onions in slow cooker.
  • Sprinkle garlic and thyme over vegetables.
  • Place chicken on top of veggies.
  • Add broth to slow cooker.
  • Cook on low for 8 hours or high for 4.
  • Thighs should be so tender they are nearly falling apart.
  • Mix cornstarch and water together to make a roux and add to slow cooker during last hour of cooking to thicken broth if desired.