• 1 medium onion
  • 4 medium-size new red potatoes
  • 2 c. carrots, sliced
  • 1/4 c. chicken broth
  • 1/4 c. wine, dry white or substitute for more chicken broth if wine not desired
  • 1 tsp. garlic, minced
  • 1/2 tsp. dried thyme
  • 1 1/4 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 1 tsp. paprika
  • 6 chicken thighs, skinned, bone-in

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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!



Slow Cooker Chicken Thighs Potatoes and Carrots - Nutrition

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