I love this recipe because it’s hearty, comforting, and foolproof. The bone-in, skin-on chicken thighs develop deep flavor and stay juicy even after hours of slow cooking. A quick sear at the beginning adds golden, crispy skin and richness to the final dish. The vegetables come out buttery soft, and the light, savory sauce at the bottom is pure perfection—especially if I thicken it into gravy at the end. It’s a true weeknight winner that makes the house smell amazing all day long.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 tsp garlic powder 1/2 tsp Italian seasoning 1/2 tsp onion powder 1/2 tsp paprika 3 tsp kosher salt 1 tsp ground black pepper 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds) 2 Tbsp olive oil 1 lb carrots, cut into 1-inch pieces 1 lb baby white potatoes, halved if large 4 garlic cloves, chopped 4 thyme sprigs 2 shallots, sliced 1/4 cup low-sodium chicken broth 2 Tbsp salted butter, cubed 2 tsp cornstarch (optional) Fresh parsley, chopped, for serving (optional)
Directions
I start by mixing together the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. I pat the chicken thighs dry, then rub the spice mixture all over to coat evenly.
In a large cast-iron skillet, I heat olive oil over medium heat. I sear the chicken thighs, skin-side down, for about 4 minutes until golden brown, then remove them to a plate.
In my slow cooker, I layer the carrots and potatoes first, then scatter the garlic, thyme, and sliced shallots on top. I season the vegetables with the remaining 2 teaspoons of salt and 1/2 teaspoon of pepper, and pour the chicken broth over everything.
I place the seared chicken thighs on top of the vegetables, skin-side up, and scatter the cubed butter over them.
I cover the slow cooker and cook on low for 4–6 hours or on high for 2 1/2–3 hours, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
If I want a thicker sauce, I remove the chicken to a plate, whisk the cornstarch with 1 tablespoon of water, and stir it into the slow cooker. I return the chicken, cover, and cook on high for another 5–10 minutes until the sauce thickens.
I serve the chicken over the vegetables, spooning the flavorful sauce on top and garnishing with chopped parsley if I’m feeling fancy.
Servings and Timing
This recipe makes 4–6 servings. It takes about 25 minutes to prep and 4–6 hours to cook on low (or 2 1/2–3 hours on high), for a total time of approximately 6 hours and 30 minutes.
Variations
Sometimes I swap the baby potatoes for sweet potatoes for a slightly sweet twist. For a creamier sauce, I add a few tablespoons of heavy cream at the end. I’ve also made this with boneless chicken thighs when I’m short on time—they cook a bit faster but are just as delicious.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and vegetables in a covered dish in a 350°F oven for about 15–20 minutes, or in the microwave until heated through. The sauce can also be reheated on the stovetop and poured over the top before serving.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, I can, but bone-in adds more flavor and moisture. Boneless thighs will cook faster, so I reduce the cooking time by about an hour.
Do I have to sear the chicken first?
Technically no, but I always do—it adds so much flavor and gives the skin a beautiful, crispy texture.
Can I add other vegetables?
Definitely. Green beans, mushrooms, or parsnips work great, though I add tender veggies near the end so they don’t overcook.
Can I make this with chicken breasts?
Yes, but I prefer thighs since they stay juicier. If using breasts, I check them early to avoid overcooking.
Can I skip the butter?
Yes, but I like how the butter enriches the sauce and gives it a silky texture.
What size slow cooker should I use?
A 6-quart slow cooker works best for this recipe so everything fits comfortably in one layer.
How can I make the sauce thicker?
I mix the cornstarch with water and add it at the end, cooking on high for a few minutes until thickened.
How do I keep the chicken skin crispy?
If I want extra-crispy skin, I place the cooked chicken under the broiler for 2–3 minutes before serving.
Can I use dried thyme instead of fresh?
Yes, I use about 1 teaspoon of dried thyme in place of the fresh sprigs.
Can I freeze the leftovers?
Yes, I let everything cool completely, then store it in freezer-safe containers for up to 2 months. I thaw overnight in the fridge and reheat as usual.
Conclusion
These Slow Cooker Chicken Thighs are one of my go-to dinners for busy days when I still want something home-cooked and full of flavor. I love how the chicken becomes so tender it practically falls off the bone, and the vegetables soak up all that savory broth and butter. With just a few minutes of prep and the magic of slow cooking, I get a hearty, comforting meal that feels like it took hours of effort—without actually doing the work.
Tender, juicy Slow Cooker Chicken Thighs cooked with carrots, baby potatoes, and herbs for a comforting, full-flavored meal. Minimal prep and the slow cooker does all the work for a hearty dinner.
Mix garlic powder, Italian seasoning, onion powder, paprika, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Pat chicken dry and rub evenly with the spice mix.
Heat olive oil in a skillet over medium heat. Sear chicken thighs skin-side down for 4 minutes until golden brown, then remove to a plate.
Layer carrots and potatoes in the bottom of the slow cooker. Add garlic, thyme, and shallots on top. Season with remaining salt and pepper, and pour in the chicken broth.
Place seared chicken thighs on top of the vegetables, skin-side up. Scatter cubed butter over the top.
Cover and cook on low for 4–6 hours or on high for 2 1/2–3 hours, until chicken is tender and reaches 165°F (74°C).
For thicker sauce, remove chicken and whisk cornstarch with 1 Tbsp water. Stir into the slow cooker, cover, and cook on high for another 5–10 minutes until thickened.
Serve chicken over vegetables, spooning sauce on top. Garnish with chopped parsley if desired.
Notes
Searing the chicken adds flavor and color but can be skipped for convenience.
Use boneless chicken thighs for a faster cook time (reduce by about 1 hour).
Swap baby potatoes for sweet potatoes for a slightly sweet flavor.
Add heavy cream at the end for a creamier sauce.
Broil cooked chicken for 2–3 minutes for crispier skin.
Store leftovers in the fridge up to 3 days or freeze up to 2 months.
