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Slow Cooker Chicken Thighs with Hearty Vegetables

Slow cooker chicken thighs cook over Yukon Gold potatoes, carrots, celery, and onion until the vegetables are tender and the chicken reaches 165°F. The 6-quart slow cooker makes this a hearty one-pot dinner with minimal hands-on prep.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Yukon Gold potatoes small, quartered
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 1 yellow onion medium, cut into wedges
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 2.5 lb chicken thighs bone-in, skinless
  • 1 tsp paprika
  • 2 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the potatoes, carrots, celery, and onion in the bottom of a 6-quart slow cooker.
  2. Stir the broth, garlic, and thyme together.
  3. Pour the broth mixture over the vegetables.
  4. Pat the chicken thighs dry.
  5. Season the chicken thighs all over with the paprika, salt, and pepper.
  6. Arrange the chicken thighs on top of the vegetables.
  7. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender and the thickest part of each thigh reaches 165°F without touching the bone.

Notes

For food safety, check the thickest part of each thigh without touching the bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lower-carb variation, replace the potatoes with cauliflower.