Crockpot Chicken Thighs with Potatoes and Carrots
These Crockpot Chicken Thighs with Potatoes and Carrots are the ultimate set-it-and-forget-it comfort meal. Seasoned chicken thighs get a quick sear for extra flavor, then slow cook all day with tender red potatoes, baby carrots, and a savory bouillon broth. A simple cornstarch slurry thickens the sauce into a rich, glossy gravy that you'll want to pour over everything.
Servings: 5 servings
Equipment
- 1 6-Quart Slow Cooker
- 1 Large Skillet for searing chicken
- 1 Mixing Bowl for seasoning chicken
- 1 Small Bowl for cornstarch slurry
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons BBQ seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil for searing
Vegetables & Broth
- 1 lb baby carrots halved
- 2 lbs red baby potatoes halved
- 1 onion diced
- 3 teaspoons garlic cloves minced
- 3 teaspoons chicken Better Than Bouillon
- 3 cups water
Cornstarch Slurry
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
Season & Sear the Chicken
- In a medium bowl, toss the chicken thighs with the BBQ seasoning, salt, and pepper until evenly coated. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear each side for 3–5 minutes until golden brown. The chicken does not need to be cooked through at this stage.
Build the Crockpot
- In the bottom of the crockpot, add the halved baby carrots, halved red potatoes, diced onion, minced garlic, chicken Better Than Bouillon, and water. Stir to combine.
- Place the seared chicken thighs on top of the vegetables and broth.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
Make the Sauce & Serve
- Remove the chicken and vegetables from the crockpot and set aside on a serving platter.
- In a small bowl, whisk together the cornstarch and water to form a slurry.
- Pour the cornstarch slurry into the remaining broth in the crockpot and stir well to combine. Allow to thicken for a few minutes.
- Spoon the thickened sauce over the chicken and vegetables and serve immediately.
Notes
Storage: Chicken and veggies should be stored in an airtight container in the fridge for up to 2 days. Reheat prior to serving.
Tip: Don't skip the sear! Browning the chicken thighs before adding them to the crockpot builds a deeper, richer flavor in the final dish.
Tip: Cut your potatoes and carrots into similar-sized pieces so everything cooks evenly.
Tip: If you prefer a thicker sauce, double the cornstarch slurry (6 teaspoons cornstarch + 6 teaspoons water).
Substitution: Bone-in chicken thighs can be used — just remove the skin before serving. Increase cook time by 1 hour on low.
