• 1 Medium Onion
  • 4 New (red) Potatoes
  • 2 c. Carrots, sliced
  • 1/4 c. Chicken Broth
  • 1/4 c. Dry White Wine
  • 1 tsp. Garlic, minced
  • 1/2 tsp. Dried Thyme
  • 1 1/4 tsp. Salt, divided
  • 1/2 tsp. Pepper, divided
  • 1 tsp. Paprika
  • 2 lbs. Chicken Thighs or Legs, bone-in (skinned, if desired)

Pin It


If you like your chicken moist and tender, you will enjoy Slow Cooker Chicken Thighs, Potatoes and Carrots.

  1. Lightly grease a 6 – 6 1/2 quart slow cooker.
  2. Place onion that was halved lengthwise, then cut into 1/4 inch slices in slow cooker.
  3. Wash potatoes and cut them into 1/4 inch thick slices.
  4. Wash and peel carrots and place along with potatoes on top of the onions.
  5. Mix broth, wine, garlic and thyme with 3/4 tsp. salt, and 1/4 tsp. pepper. Cover the vegetables with this mix.
  6. Make a rub with paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rubbing over the chicken. Arrange chicken on top of vegetables.
  7. Cover. Cook on Low for 6 hours or until chicken is done and vegetables are tender.

Optional: You can also serve with seasonings of your choice!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Chicken Thighs Potatoes and Carrots - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites