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–+ servings
Delicious slow cooker chicken thighs served with herbs and spices

Slow Cooker Chicken Thighs

A hands-off, comforting dinner featuring golden-seared chicken thighs on a bed of vegetables, slow-cooked to perfection.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 6 pieces bone-in, skin-on chicken thighs (about 2 1/2 pounds) For best flavor and texture.
  • 1 lb carrots, cut into 1-inch pieces
  • 1 lb baby white potatoes, halved if large
  • 4 cloves garlic, chopped
  • 2 pieces shallots, sliced
  • 4 sprigs thyme (or 1 tsp dried thyme)
  • 1/4 cup low-sodium chicken broth Helps avoid overly salty dish.
  • 2 Tbsp olive oil For searing the chicken.
  • 2 Tbsp salted butter, cubed For a glossy finish.
  • 2 tsp cornstarch (optional, for thickening)
  • Fresh parsley, chopped, for serving (optional)
Seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 3 tsp kosher salt (adjust if using table salt)
  • 1 tsp ground black pepper

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels.
  2. Mix garlic powder, Italian seasoning, onion powder, paprika, kosher salt, and black pepper. Season both sides of the thighs evenly.
  3. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add thighs skin-side down and sear until golden brown, about 3 to 4 minutes per side. Transfer the thighs to a plate.
Cooking
  1. Place the carrots and baby potatoes in the bottom of the slow cooker. Season lightly with salt and pepper.
  2. Scatter chopped garlic and sliced shallots over the vegetables. Tuck thyme sprigs among the veggies.
  3. Arrange the seared chicken thighs on top of the vegetables, skin-side up. Pour chicken broth around the edges.
  4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours until chicken reaches an internal temperature of 165°F.
Finishing Touches
  1. For a glossy finish, remove the chicken and stir cubed butter into the juices left in the cooker until it melts.
  2. To thicken juices, whisk cornstarch with a tablespoon of cold water and stir into the juices. Heat on high for 10 to 15 minutes.
  3. Serve the chicken hot with the carrots and potatoes. Sprinkle with chopped parsley if desired.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 4gSugar: 3g

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3 to 4 days. To reheat, warm gently on the stove or in a 325°F oven.

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