Nothing beats the comforting aroma of chicken simmering slowly alongside tender potatoes and sweet carrots. This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe is exactly that kind of meal—easy, hearty, and downright satisfying, perfect for winding down after a busy day.

This image shows a black slow cooker filled with seven golden-brown cooked chicken thighs placed on top of a layer of small red and white potatoes and bright orange baby carrots. The potatoes and carrots sit at the bottom, forming a colorful and textured base with smooth and round shapes, while the chicken thighs create a crispy, slightly charred top layer with a rich brown and golden color. The slow cooker has a shiny inside surface that reflects some of the food. The background surface is white with a marbled texture. 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’ve made this recipe a bunch of times and it never disappoints. There’s something so cozy about chicken thighs melting into tender veggies with a smoky paprika flavor that’s just irresistible.

Hands-off cooking: You can throw everything in the slow cooker and forget it for hours—hello, effortless dinners!
Flavor-packed: Smoked paprika and searing the chicken first add layers of smoky, savory goodness that fill your kitchen.
Comfort food classic: Tender potatoes and sweet carrots soak up the broth, making every bite memorable and satisfying.
Meal prep friendly: Makes great leftovers and is easy to double for feeding a crowd or enjoying later.

The image shows a white plate with three main layers of food. The bottom layer is whole baby potatoes with light to medium brown skins, some cut in half showing a light yellow inside, scattered around the plate. The middle layer contains whole cooked baby carrots with a soft texture and bright orange color, mixed with translucent pieces of cooked onion. The top layer is one piece of golden-brown roasted chicken with crispy skin, placed on one side of the plate. The whole dish is sprinkled with small pieces of fresh green parsley for garnish. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together beautifully to create a balanced dish where each element complements the others. You’ll want to pick fresh produce and quality chicken thighs for the best flavor and tenderness.

Flat lay of boneless skinless chicken thighs with a light dusting of smoked paprika, whole uncracked brown eggs nearby, a small white bowl of coarse salt, a small white bowl of whole black peppercorns, a small white bowl filled with golden olive oil, halved baby red potatoes with their smooth skin, bright orange baby carrots, a medium-sized chopped red onion with vibrant purple layers, three whole cloves of garlic with papery white skins intact, a small white bowl of clear golden chicken broth, and a small white bowl containing a smooth white cornstarch powder alongside a small white bowl of clear water, all arranged in perfect symmetry on a simple white ceramic surface, 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 work great here—they stay juicy and soak up the seasoning well.
Smoked paprika: Adds a wonderful smoky warmth that elevates the dish well beyond basic seasoning.
Baby red potatoes: Halving them ensures they cook evenly alongside the chicken without falling apart.
Baby carrots: Naturally sweet and tender; perfect slow-cooked for gentle texture.
Red onion: Adds a mild sweetness and depth when it cooks down with the broth.
Garlic: Fresh minced garlic gives a fragrant pop that makes the whole dish sing.
Chicken broth: The flavorful base that everything cooks in, turning into a rich gravy later.
Cornstarch & water: They create a silky gravy by thickening the slow cooker juices at the end.
Olive oil: Used for searing the chicken to lock in moisture and build flavor.
Salt and black pepper: Essential for seasoning and balancing the smoky paprika.

📝

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

There’s plenty of room to tweak this slow cooker recipe to suit your taste or what you have on hand. I love to mix it up to keep things interesting and make it my own.

Variation: Sometimes I swap baby carrots for parsnips or add some fresh thyme for a fragrant twist—it’s amazing how a small change amps up the flavor.
Spicy kick: If you like heat, sprinkle in some red pepper flakes when seasoning the chicken before searing.
Make it lighter: Use chicken breasts instead of thighs, but watch the cooking time so they don’t dry out.
Vegetarian take: Replace the chicken with hearty mushrooms and use vegetable broth for a cozy meat-free version.

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

Step 1: Prep and Season the Chicken

Start by trimming any excess fat off your boneless, skinless chicken thighs and pat them dry with paper towels. This helps the seasoning stick better and gives you a nice sear later. Then, toss the thighs in a bowl with smoked paprika, salt, and pepper until every piece is evenly coated. I usually do this while the slow cooker is warming up—multitasking saves time and keeps me organized.

Step 2: Layer the Vegetables in the Slow Cooker

Halve those baby red potatoes, chop the red onion, and mince the garlic—get these chopped just right so they cook evenly. Place the potatoes, carrots, onion, and garlic at the bottom of your slow cooker. This veggie base will soak up the wonderful chicken flavors as everything cooks together.

Step 3: Sear the Chicken for Maximum Flavor

Heat up a skillet with olive oil over medium-high heat. When hot, add the seasoned chicken thighs—don’t crowd the pan; work in batches if needed. Brown each side for about 3 to 4 minutes until they develop a golden crust. This quick searing step is worth the extra effort—it locks in juices and adds rich depth to the final dish.

Step 4: Combine and Cook

Once the chicken is nicely browned, nestle it on top of the vegetables in the slow cooker. Pour in the chicken broth, cover, and cook on LOW for 6 hours or HIGH for 4 hours. This slow simmer lets all those flavors mingle and the chicken become so tender it almost falls apart.

Step 5: Finish With a Thickened Gravy

When the cooking time is up, carefully remove the chicken and veggies to serving dishes. Whisk together cornstarch and water to make a slurry, then stir it into the slow cooker juices. Let it cook on HIGH for a few minutes just until thickened. This creates a silky, flavorful gravy that’s perfect for drizzling over your plate.

Top Tip

After making this recipe multiple times, I’ve learned a few tricks that take it from good to unforgettable. These tips will help you get the best results and avoid common slow cooker pitfalls.

Don’t skip the sear: Even though it’s a bit extra work, browning the chicken first makes a world of difference in flavor and texture.
Layer vegetables at the bottom: Potatoes and carrots take longer to cook so placing them on the slow cooker’s base ensures they get tender without turning mushy.
Use room temperature broth: Adding warm or room temp broth speeds up the slow cooker’s heating time, helping your food reach a safe temperature faster.
Thicken the sauce last: Make sure to remove the solids before adding your cornstarch slurry—the gravy thickens beautifully if you let it simmer just a few minutes.

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

Garnishes

I like to sprinkle fresh chopped parsley or thyme over the dish just before serving. It adds a pop of color and a fresh herbal note that brightens the smoky richness of the chicken and gravy.

Side Dishes

This recipe is pretty filling on its own, but if you want to round it out, a simple green salad with a lemon vinaigrette or steamed green beans work perfectly to add crunch and balance.

Creative Ways to Present

For a cozy dinner party, I’ve served this recipe family-style right in the slow cooker placed on a beautiful wooden board with small bowls of extra gravy and fresh bread for soaking up every last drop. It’s casual but feels special.

Make Ahead and Storage

Storing Leftovers

Store leftovers in airtight containers in the fridge for up to 3 days. I usually separate the chicken and veggies from the gravy to keep their textures intact, but you can mix them if you prefer.

Freezing

This dish freezes well! After cooling completely, pack chicken, vegetables, and gravy separately in freezer-safe containers. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce feels too thick. Warm it slowly to keep the chicken tender and avoid drying it out.

Frequently Asked Questions:

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

Yes, you can use bone-in thighs, but the cooking time might increase slightly. The bones can add extra flavor, but make sure to check that the chicken is cooked through by using a thermometer or cutting into the thickest part.

What if I don’t have smoked paprika?

If you don’t have smoked paprika, regular paprika works just fine. You can also try adding a tiny pinch of liquid smoke or chipotle powder to keep that smoky flavor in the dish.

Can I skip searing the chicken?

Skipping the sear is possible, but I’d recommend it if you want more flavor and a better texture. Without searing, the chicken can be a bit bland, and you miss out on those lovely browned bits that add depth to the sauce.

How do I thicken the sauce if I don’t have cornstarch?

If you don’t have cornstarch, you can use all-purpose flour in the same amount, mixing it with cold water to make a slurry. Alternatively, reduce the broth by simmering it uncovered before adding it back to the slow cooker.

Final Thoughts

This Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe has become my go-to for fuss-free comfort food that feels lovingly homemade. It’s the kind of meal you’ll want to make again and again because it’s simple, flavorful, and warms you right up. I’m sure once you try it, you’ll be just as hooked as I am—so grab your slow cooker and get started!