A whole dinner in one, this Crock Pot Chicken Thighs recipe with potatoes and carrots is an easy fix-it and forget-it dinner that is hearty, flavorful and great for busy weeknights!An Affordable Crock Pot DinnerThe slow cooker is one of my go-to kitchen appliances. I dont care how many new shiny appliances come on the market, I still love my old faithful crock pot! This Slow Cooker Chicken Thighs Meal is super easy with a small amount of ingredients but also super filling! Chicken thighs are a much more affordable cut of chicken so this is definitely a bit more budget-friendly as well!I was skeptical of this recipe lol but it proved me wrong! This was so easy to prepare and it came out delicious. I followed to a T using the 4 hour on high cooking time. Whole family loved! LoriFrequently Asked QuestionsDo I have to use boneless skinless chicken thighs? No, you could certainly use skin-on, bone-in chicken thighs. However, you may want to brown the skin of the chicken first before popping into the slow cooker. This will give the skin a nice golden brown color and add to the overall flavor. Can I use another type of potato? Baby potatoes are the perfect size for these. You could also chop up large chunks of red or gold potatoes. Just avoid using any starchier potato like a russet potato. I dont have smoked paprika, can I use something else? Yes, you can use regular paprika as well. I like the additional smoked flavor but it will taste just as good with the others. You can also omit the paprika and use Italian seasoning as well. How long does this need to cook? You can cook this on low for 8 hour or high for 4 hours. How do I store leftovers? This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days. To reheat: place in the microwave until warmed through or place on a foil lined baking pan in the oven at 350 degrees F for 10-15 minutes. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless skinless chicken thighs this could be done with other cuts of chicken. The cooking time may vary though.smoked paprika this brings a great smoked flavor to the meal but you can use regular paprika if that is all you have. baby red potatoes I think waxier potatoes hold up better to the low and slow cooking process. They wont turn into mashed potatoes like a russet potato would. baby carrots Or you can just cut up some regular carrots into chunks.red onion you can use whatever onion you prefer here or if you dont like onion, leave it out.garlic I really, really love fresh garlic for this. I think it adds so much more flavor than the jarred stuff but please use what you prefer and is easiest for you.chicken broth if you need to, you can use a low or no sodium chicken broth or even a Homemade Chicken Broth.cornstarchand water this will be used to thicken the gravy. It is best to use cornstarch, not flour. Flour will clump up too badly and wont thicken it as well as cornstarch.How To Make Crock Pot Chicken ThighsTrim 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 the vegetables.Cut all the baby potatoes in half then chop the red onion and mince the garlic.Place the potatoes, carrots, onion, and garlic in the bottom of a 5-6 quart oval slow cooker.Heat a pan over medium-high heat, then add the oil. When the oil is heated, brown the chicken thighs in the pan, about 3-4 minutes per side. Do not overcrowd the chicken or the chicken will steam and not brown. Cook in batches if necessary.Place browned chicken thighs on top of the vegetables then pour in chicken broth. Cook on low for 8 hours, or high for 4 hours. Remove chicken, potatoes, and carrots from the slow cooker onto serving dishes.Mix cornstarch and water together to make a slurry and add to the slow cooker. Turn the slow cooker on high to thicken broth into gravy. Season with salt and pepper to taste.Serve up the chicken and drizzle with the gravy. Craving More Recipes?Grilled BBQ Chicken ThighsCrock Pot Chicken and RanchCreamy Lemon Garlic Chicken ThighsCoq Au VinHoney Mustard Chicken ThighsGarlic Chicken ThighsAir Fryer Lemon Pepper Chicken ThighsAir Fryer Fried Chicken ThighsAir Fryer Cranberry Chicken ThighsCrock Pot Mississippi Roast ChickenBBQ Oven Baked Chicken Thighs PrintSlow Cooker Chicken ThighsA whole dinner in one, this Slow Cooker Chicken Thighs recipe is an easy fix-it and forget-it dinner that is hearty, flavorful and great for busy weeknights!Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 8 hours hours 10 minutes minutesTotal Time 8 hours hours 25 minutes minutesServings 6Calories 360kcalAuthor Brandie SkibinskiIngredients2 pounds boneless skinless chicken thighs2 Tablespoons smoked paprika1 teaspoon salt teaspoon black pepper2 pound baby red potatoes1 medium red onion3 cloves garlic1 pound baby carrots1 Tablespoon vegetable oil3 cups chicken broth3 teaspoons cornstarch3 teaspoons watersalt and pepper, to tasteInstructionsTrim any excess fat from 2 pounds boneless skinless chicken thighs and pat dry with paper towels.In a medium bowl combine the chicken thighs with 2 Tablespoons smoked paprika, 1 teaspoon salt and teaspoon black pepper until evenly coated. Set aside while preparing the vegetables.Cut the 2 pound baby red potatoes in half then chop 1 medium red onion and mince 3 cloves garlic.Place the potatoes, 1 pound baby carrots, onion, and garlic in the bottom of a 5-6 quart oval slow cooker.Heat a pan over medium-high heat, then add 1 Tablespoon vegetable oil. When the oil is heated, brown the chicken thighs in the pan, about 3-4 minutes per side. Do not overcrowd the chicken or the chicken will steam and not brown. Cook in batches if necessary.Place browned chicken thighs on top of the vegetables then pour in 3 cups chicken broth.Cook on low for 8 hours, or high for 4 hours.Remove chicken, potatoes, and carrots from the slow cooker onto serving dishes.Mix 3 teaspoons cornstarch and 3 teaspoons water together to make a slurry and add to the slow cooker. Turn the slow cooker on high to thicken broth into gravy. Season with salt and pepper, to taste.NotesYou can use large red or yellow potatoes cut smaller.This can be cooked on low for 8 hours or high for 4 hours.You can sub for bone in skin on chicken thighs, see my tips above.The gravy made can be used for other meals.NutritionCalories: 360kcal | Carbohydrates: 35g | Protein: 34g | Fat: 9g | Sodium: 1047mg | Fiber: 6g | Sugar: 7gOriginally published: July 2022Republished: June 2026