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26) Slow Cooker Chicken with Potatoes and Carrots

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2.5 lb boneless skinless chicken thighs
  • 1.5 lb baby potatoes halved
  • 4 large carrots cut into 1-inch pieces
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp cornstarch + 1 tbsp water optional, for thicker sauce

Method
 

  1. Place potatoes, carrots, and onion in the slow cooker and sprinkle with half the salt, pepper, and half the herbs.
  2. Pat chicken dry, season with remaining salt, pepper, paprika, and herbs, then place on top of vegetables.
  3. Pour garlic, olive oil, and chicken broth over everything.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken reaches 165°F and vegetables are tender.
  5. If you want a thicker sauce, whisk cornstarch with water, stir into the cooker, and cook on high 10–15 minutes.
  6. Serve pieces of chicken with potatoes and carrots, spooning the pan juices over each plate.