Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs

from thepioneerwoman.com
Easy chicken
390 min
4 servings
715 kcal / serving

This slow cooker chicken thighs and veggies is an all-in-one dinner recipe that requires almost zero effort. Use skin-on, bone-in chicken so it stays juicy.

Ingredients

  • ½ tsp.garlic powder
  • ½ tsp.italian seasoning
  • ½ tsp.onion powder
  • ½ tsp.paprika
  • 3 tsp.kosher salt
  • 1 tsp.ground black pepper
  • 6bone-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
  • 4garlic cloves, chopped
  • 4thyme sprigs
  • 2shallots, sliced
  • ¼ c.low-sodium chicken broth
  • 2 tbsp.salted butter, cubed
  • 2 tsp.cornstarch (optional)
  • fresh parsley, chopped, for serving (optional)

Directions

  1. 1

    In a small bowl, mix together the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with a paper towel, then season all sides with the spice mixture, rubbing it in to coat.

  2. 2

    In a large cast-iron skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate.

  3. 3

    Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker. Scatter the garlic, thyme, and shallots over the top. Season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper, then pour the chicken broth over everything.

  4. 4

    Arrange the chicken, skin-side up, in a single layer on top of the vegetables in the slow cooker. Scatter the cubed butter over the top. Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 1/2 to 3 hours, until the internal temperature of the chicken is 165°F and the potatoes and carrots are tender. If you would like a slightly thicker sauce, remove the chicken thighs to a plate. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Add the cornstarch slurry to the slow cooker and stir until incorporated. Add the chicken back to the slow cooker, cover, and cook on high for 5 to 10 minutes, until the sauce is thickened. Serve the chicken on top of the vegetables. Spoon over some liquid from the slow cooker and sprinkle with parsley, if you like.