There’s something so comforting about a one-pot meal that slowly simmers and fills your home with cozy aromas — that’s exactly why my Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is a favorite around here. It's an effortless, hearty dinner that tastes like you spent hours in the kitchen without the fuss.

The image shows a black slow cooker filled with eight golden brown chicken thighs on top of colorful small potatoes and bright orange baby carrots. The chicken thighs have crispy skin with a mix of light and dark brown spots, showing they are cooked well. Below the chicken, there are layers of red and white small potato halves and whole bright orange baby carrots that add color contrast. The ingredients rest in a small amount of light broth at the bottom of the slow cooker. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Top Tip
How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Why You'll Love This Recipe

I’m really passionate about meals that feel like a warm hug, and this slow cooker dish fits the bill perfectly. It’s a practical, yet delicious way to feed your family without standing over a hot stove for hours.

Deep Flavor Development: Searing the chicken before slow cooking adds a richness that takes this dish way beyond the usual crockpot fare.
Hands-Off Cooking: Once everything's in the slow cooker, just go about your day and come back to a perfectly tender meal.
One-Pot Wonder: The potatoes, carrots, and chicken all cook together, soaking up each other's flavors for that melt-in-your-mouth goodness.
Comfort Food with Minimal Fuss: It’s the kind of meal you can rely on for busy weeknights or lazy weekends.

A white plate holds a serving of roasted chicken thigh with golden-brown crispy skin on the right side, topped with small green parsley leaves. To the left, several halved red-skinned potatoes show their creamy light yellow inside. Above the potatoes, there are bright orange cooked baby carrots mixed with pieces of translucent cooked onion. More chopped parsley is sprinkled over the vegetables and chicken. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this recipe lies in carefully chosen ingredients that complement each other beautifully. The chicken thighs stay juicy, while the baby potatoes and carrots absorb the savory broth, resulting in a meal that’s as nutritious as it is delicious.

Flat lay of boneless skinless chicken thighs seasoned with smoked paprika, salt, and black pepper arranged neatly, a small mound of smoked paprika powder, two whole brown garlic bulbs with separated cloves peeled and minced beside them, a medium red onion chopped into large pieces, halved baby red potatoes showing smooth, fresh cut surfaces, whole baby carrots with vibrant orange skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl containing a white cornstarch powder, and a small white ceramic bowl of clear water, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Boneless and skinless, these stay tender and juicy over long cooking periods—plus, they absorb seasoning beautifully.
Smoked Paprika: Adds a subtle smoky depth that really wakes up the chicken’s flavor.
Baby Red Potatoes: Their small size means they cook evenly and hold their shape, soaking up broth but never turning to mush.
Baby Carrots: Sweet and tender, they bring a natural balance to the savory spices.
Red Onion: Adds sharpness and sweetness as it softens during slow cooking.
Garlic: Gives the dish an irresistible aroma and savory punch.
Chicken Broth: The liquid base that keeps everything juicy, finishes as a flavorful gravy.
Cornstarch & Water: Used to thicken the broth at the end into a luscious gravy—simple but so effective.
Olive Oil: For searing—helps develop that beautiful golden crust on the chicken.
Salt & Pepper: Essential seasonings that bring everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best bits about this Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is how flexible it is. I often tweak the veggies or herbs depending on what I have in the fridge or what’s in season—feel free to do the same!

Variation: I like to swap baby carrots with parsnips or add a handful of green beans in the last hour of cooking for extra veggie variety—adds freshness and texture.
Herbs Upgrade: Try fresh rosemary or thyme for an herbal twist if you’re feeling fancy, it really elevates the flavor.
Spice Level: For a little heat, add crushed red pepper flakes with the paprika—gives a lovely gentle kick.
Dietary Swap: For a dairy-free gravy, just skip any butter and stick with olive oil when thickening—still delicious.

Step-by-Step: How I Make Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Step 1: Season and Prep Your Chicken

I always start by trimming any excess fat off the chicken thighs and patting them dry—this helps the seasoning stick and gives you a better sear later. Then, I mix smoked paprika, salt, and pepper and rub it all over the chicken. The smoky spice really gives it a punch of flavor that develops so well in the slow cooker.

Step 2: Prep the Veggies

Next, halve your baby potatoes and chop the onion. I like to mince the garlic right after to keep everything handy. Layering the potatoes, carrots, onion, and garlic at the bottom of the slow cooker creates a flavor base the chicken juices will mingle with all day.

Step 3: Sear the Chicken

Now, this step really makes a difference. Heat olive oil in a skillet and brown each side of the chicken thighs for 3–4 minutes. This locks in juices and adds such a rich flavor and beautiful color. If your pan’s not big enough, do this in batches—don’t overcrowd the pan or the chicken won't brown properly.

Step 4: Slow Cook to Perfection

Place your browned chicken right on top of your veggies in the slow cooker, pour in the chicken broth, cover, and cook on LOW for 6 hours or HIGH for 4. This slow, gentle cooking makes the chicken tender and flavors meld perfectly.

Step 5: Finish with a Rich Gravy

After cooking, carefully remove the chicken, potatoes, and carrots onto serving plates. To thicken the broth, whisk cornstarch with water, stir it into the slow cooker, and let it cook a few more minutes until it turns into a silky gravy. Taste it and adjust salt and pepper if needed—this step takes the dish from good to homemade restaurant-level comfort food.

Top Tip

After making this recipe over and over, I’ve learned a few tricks that take it from “just dinner” to “wow, you made this?”

Sear in Batches: Don’t rush searing—doing it in batches means better browning, which means more flavor.
Don’t Skip the Slurry: Thickening the broth with cornstarch and water turns all those cooking juices into a luscious gravy you’ll want to spoon over everything.
Use Baby Veggies: Smaller potatoes and carrots cook evenly along with the chicken so you don’t have to worry about overcooked or undercooked sides.
Test for Salt at the End: Since the broth reduces during cooking, always taste and adjust the seasoning after thickening your gravy to avoid oversalting.

How to Serve Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Slow Cooker Chicken Thighs - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or a little thyme on top—adds a nice pop of color and a subtle fresh flavor that brightens the dish up without overpowering it.

Side Dishes

This dish is pretty hearty on its own, but sometimes I like to add a simple green salad or some steamed green beans on the side to bring more balance and add a little crunch.

Creative Ways to Present

For a dinner party, I’ve served the chicken thighs whole over a bed of the cooked veggies in rustic bowls, with the gravy drizzled artistically and a sprinkle of microgreens for a fresh, elegant touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually eat them within 3 days. The flavors actually deepen overnight, making your next meal just as tasty!

Freezing

This recipe freezes really well too. Just pack the chicken and veggies with some of the gravy in freezer-safe containers. When you’re ready to eat, thaw overnight and gently reheat on the stovetop or in the slow cooker on low.

Reheating

When reheating, I like to warm everything slowly on the stove with a splash of chicken broth or water to keep the gravy silky and prevent dryness. Microwave works too but be sure to cover to keep moisture in.

Frequently Asked Questions:

Can I use bone-in chicken thighs for this recipe?

Yes, you can! Bone-in thighs will add extra flavor, but they may require a bit longer cooking time—about 7-8 hours on LOW or 5-6 hours on HIGH. Just check for doneness and tenderness.

How do I prevent the chicken from drying out in the slow cooker?

Choosing boneless skinless chicken thighs helps because they stay moist and tender during slow cooking. Also, searing them before slow cooking seals in juices, and cooking at the right time and temperature prevents overcooking. Avoid cooking too long or on too high heat.

Can I add other vegetables to the Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe?

Definitely! Vegetables like parsnips, green beans, or pearl onions work well. Just adjust cooking times if you add tender veggies. For delicate vegetables, add them in the last hour of cooking to prevent overcooking.

How do I make the gravy thicker or thinner?

To thicken the gravy, you can increase the amount of cornstarch and water slurry gradually until you reach the desired consistency. For thinner gravy, add a bit more chicken broth or water until it loosens up to your liking.

Final Thoughts

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe holds a special place in my weeknight dinner rotation because it feels like home on a plate—easy, flavorful, and satisfying. I hope when you give it a try, it becomes one of your go-to cozy meals too.