Slow Cooker Chicken Thighs and Potatoes

This easy slow cooker chicken thighs and potatoes recipe is perfect for a busy family. With carrots, it’s a crock pot meal that’s complete!

Who says you can’t have a delicious and healthy dinner ready when you get home from work? With this easy slow cooker chicken thighs and potatoes recipe, you’ll have a hearty and nourishing meal waiting for you.

This recipe is simple to follow, and the end result is a hearty and tasty meal. Chicken thighs are a great choice for slow cooking, as they stay moist and tender. And with potatoes added to the mix, this dish is perfect for satisfying hunger pangs.

What I love most about this recipe is that the chicken doesn’t end up tasting like slow cooker chicken. Rather it ends up tasting like oven roasted chicken, right down to the perfect tender but firm and juicy texture.

Air fryers and instant pots are still enjoying their 15 minutes, but a slow cooker is the best way to make sure dinner is ready as soon as you get home from work. This makes this easy slow cooker recipe perfect for those busy nights when the kids have activities to get to shortly after school.

If you are looking for an easy weeknight dinner recipe, try this slow cooker chicken thighs and potatoes dish! It only requires a few simple ingredients, and it’s a perfect meal for those nights when you don’t have a lot of time to cook.

So why not give it a try? You may just end up making this easy dinner again and again!

Why You Will LOVE This Crock Pot Chicken Thigh Recipe

• Takes just 15 minutes to prep
• Made with simple ingredients
• Complete meal ready in time for dinner
• Perfectly cooked chicken thighs
• Easy recipe anyone can follow
• The whole family is sure to love it!

Variations on This Slow Cooked Chicken Dinner

This is a really great base recipe, and easy to build on to suit your tastes.

• Swap the carrots for parsnips
• Swap the potato for sweet potato or squash
• Use Italian seasoning, harrissa spice, jerk seasoning, or any other seasoning of your choice for the chicken.
• Add a little soy sauce or Worcestershire sauce, and a splash of apple cider vinegar or a squeeze of lemon juice to the gravy for a more complex flavour.

Tips for Making the Best Slow Cooker Chicken Thighs

• Make sure you are cleaning the potatoes thoroughly before putting them into the slow cooker.
• Avoid using frozen chicken in the slow cooker as that can be a food safety risk, be sure to thaw your chicken out fully first.
• Don’t skip searing the chicken, it builds a lot of flavour. Don’t forget to scrape all the browned bits from the skillet into your crock pot with the chicken.
• Make sure you place your chicken on top of the vegetables, and mostly above the broth to avoid mushy chicken.
• Chicken should be cooked to 165° Fahrenheit, measured at the thickest part, if you aren’t sure use an instant read thermometer.
• I usually add my cornstarch slurry a little at a time to the broth until I get the consistency I like. The amount given in the recipe is a good general guide, but the amount of broth left in the pot can vary which may require more or less cornstarch to thicken.
• This is a complete meal but try serving with a simple green salad for a refreshing side to go with this absolute comfort food.

How to Store Left Over Chicken Thighs and Potatoes

Any leftovers can be stored in the fridge covered tightly, or in an airtight container for up to 2-3 days.

Reheat leftovers in the microwave until warmed through, or place on a foil lined parchment sheet in the oven at 350 degrees Fahrenheit for 10-15 minutes.

About the Equipment Needed to Make Slow Cooker Chicken

For this recipe, all you need is a slow cooker. I used a 6 quart slow cooker, but a 4 quart should be sufficient for this recipe.

About the Ingredients for Slow Cooker Chicken Thighs and Potatoes

Chicken – You can substitute with bone-in or skin-on chicken thighs. If you go with skin-on thighs you will want to place the chicken under a broiler for a few minutes to crisp up the skin. I would highly recommend just using skinless chicken here. Do not substitute with white chicken breast, it will just dry out. Dark meat, like juicy chicken thighs hold up better to the slow cooking process.

Seasoning – Use smoked paprika for the best flavour; you can use sweet paprika instead if that is what you have on hand. You can also substitute the paprika for Italian seasoning, or your favourite seasoning blend.

Potatoes – Baby potatoes are easy to prep and cook but you can use quartered regular sized red potatoes or even yellow potatoes. Avoid substituting with starchier potatoes. You can also substitute 1-inch cubed sweet potatoes or butternut squash for the baby potatoes.

Carrots – I used baby carrots to cut down on prep time, but you can also chop full sized carrots. You can also switch up the carrots for other veggies like green beans, but I would recommend sticking with root vegetables.

Onion – The mild sweetness of the red onion works really well here; you can use a sweet onion instead.

Broth – When poured into your slow cooker, the chicken should remain slightly elevated above the broth for best results. If your gravy gets too thick, you can make a thinner sauce by simply adding an additional splash of chicken broth.

Cornstarch – Cornstarch is best when you are starting with a pot full of liquid. If you prefer using flour you will need to use a heaping tablespoon of flour, and I would recommend browning the flour in a dry pan first to get rid of the raw flavour.

Looking for More Easy Slow Cooker Recipes?

If you love slow cooker meals, then check out some more of my favourite crock pot recipes!

This Slow Cooker Turkey Black Bean Chili is an easy and nutritious meal you can prep ahead and freeze for easy weekday meals.

Make sweet and tangy slow cooker pineapple chicken, featuring uicy pinapples, tender chicken and crisp red pepper come together for this flavourful crock pot dinner.

Here is another easy slow cooker recipe, this Slow-Cooker Chicken Curry recipe is super easy to throw together and full of great flavour.

How to Make Slow Cooker Chicken Thighs and Potatoes

Yields: 4-6 Servings | Prep time: 15 Minutes | Cook time: 6 hours 10 minutes

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 lb baby red potatoes
• 1 lb baby carrots
• 1 medium red onion
• 3 cloves garlic
• 3 cups chicken broth
• 3 tsp cornstarch
• 3 tsp water

Directions:

Trim any excess fat from the chicken thighs and pat dry with paper towels.

In a medium bowl combine the chicken thighs with paprika, salt, and pepper until evenly coated. Set aside while preparing your vegetables.

Halve your baby potatoes, chop your red onion, and mince your garlic.

Place your potatoes, carrots, onion, and garlic in the bottom of your slow cooker.

Heat a pan over medium-high heat, then add the oil. When the oil is heated, brown your chicken thighs in the pan, about 3-4 minutes per side. Do not crowd the chicken, cook in batches if necessary.

Place your chicken on top of the potatoes and carrots in a single layer, then pour in chicken broth.

Cook on low for 6-8 hours, or high for 4 hours.

Remove chicken, potatoes, and carrots from the slow cooker into serving dishes.

Mix cornstarch and water together in a small bowl to make a slurry and add to slow cooker to thicken broth into gravy. Season with salt and pepper to taste, and garnish with a little fresh parsley if desired.