Use your slow cooker to cook the juiciest, most tender chicken thighs for dinner! In this recipe, potatoes and carrots cook with the chicken for an easy meal.
C.W. NewellYields: 4 - 6 serving(s)Prep Time: 25 minsTotal Time: 6 hrs 30 minsSavePrintI firmly believe the best slow cooker recipes are the ones that require almost zero effort, which is why these slow cooker chicken thighs are one of my favorites. 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 entire hearty, delicious meal at the end of the day.
The most hands-on portion of the recipe is searing the thighs in a skillet before popping them in the slow cooker so you get golden, crispy skin. (It only takes about five minutes and makes all the difference in the world.) Another miraculous thing that results from many slow cooker chicken recipes is a heavenly sauce. If you want to turn it into more of a gravy, you can stir in a few teaspoons of cornstarch 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!
Bone-in, skin-on chicken thighs are key to this recipe. The dark meat stays juicy, even after being cooked for hours. The skin and bones also add tons of flavor to the dish. If your family is a fan of chicken legs or breasts, this collection of slow cooker chicken recipes features a variety of cuts.
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In 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.
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2
In 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.
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3
Arrange 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.
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4
Arrange 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.
