Go Back

Slow Cooker Chicken Thighs with Hearty Vegetables

Slow cooker chicken thighs with hearty vegetables simmer until the chicken is tender and the potatoes turn fork-tender. The golden herb broth coats carrots, celery, and onion for a comforting, savory meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and vegetables
  • 4 bone-in skin-on chicken thighs
  • 3 Yukon Gold potatoes Cut into 1-inch chunks.
  • 3 carrots Cut into 1-inch pieces.
  • 2 celery Chopped.
  • 1 onion Roughly chopped.
  • 4 garlic Minced.
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • fresh thyme or parsley For garnish.

Equipment

  • 1 slow cooker

Method
 

Prep the vegetables
  1. Toss potatoes, carrots, celery, and onion with olive oil and a pinch of salt and pepper, then layer them in the bottom of the slow cooker in an even layer.
  2. Pour chicken broth over the vegetables and stir in the minced garlic so the herb broth spreads throughout the base.
Season and layer the chicken
  1. Season the chicken thighs with garlic powder, paprika, dried thyme, dried rosemary, salt, and black pepper, covering all sides.
  2. Place the chicken thighs skin-side up on top of the vegetables in a single layer so they steam rather than sink.
Slow cook
  1. Cook on low for 6–7 hours until the chicken is cooked through and the vegetables are fork-tender, keeping the lid closed during cooking for steady heat.
  2. Alternatively, cook on high for 3–4 hours until the chicken is cooked through and the vegetables are fork-tender.
Crisp the skin (optional)
  1. Broil the chicken for 3–4 minutes until the skin looks more crisp and lightly browned, watching closely to avoid burning.
Serve
  1. Spoon the broth juices over the chicken and vegetables to coat everything, then serve garnished with fresh thyme or parsley.

Notes

For best flavor, use bone-in, skin-on thighs and keep the lid on for the full low cook time so the broth thickens slightly and the vegetables soften evenly. Store leftovers in the refrigerator up to 4 days; reheat gently until hot throughout. Freezing is not recommended because potatoes can soften further after thawing. To make it lower-carb, swap in baby turnips or rutabaga for part of the potatoes and keep the same seasoning and cook time range.