Description
Tender and flavorful slow cooker chicken thighs cooked with baby potatoes, carrots, and a savory herb-infused gravy. This comforting one-pot meal is easy to prepare, combining a quick skillet sear and slow cooking to deliver juicy chicken and perfectly cooked vegetables, finished with a delicious thickened gravy and an optional crispy skin broil.
Ingredients
Chicken and Seasonings
- 6 bone-in chicken thighs (about 3 pounds)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- Olive oil (for searing and seasoning)
Vegetables and Herbs
- 1 ½ pounds baby potatoes
- 3 medium carrots, peeled and thick sliced
- 1 medium yellow onion, chopped
- 3 bay leaves
- 4 fresh sprigs rosemary and thyme (2 sprigs each)
Liquids and Thickening
- 2 cups chicken broth
- 3 teaspoons cornstarch, diluted with about 1 tablespoon water (for thickening slurry)
Instructions
- Prep chicken: Trim off any excess fat from the chicken thighs and pat them thoroughly dry with paper towels to ensure a good sear.
- Season chicken: Drizzle the chicken thighs with olive oil and season generously with garlic powder, onion powder, Italian seasoning, smoked paprika, Kosher salt, and ground black pepper. Set aside to marinate briefly.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed until golden brown, approximately 4-5 minutes per side. This step locks in flavor and texture.
- Deglaze pan (optional): Pour a small amount of chicken broth or wine into the hot skillet to loosen the browned bits (fond). Add this flavorful liquid to the slow cooker to enrich the dish.
- Arrange vegetables and chicken: In a 6- or 7-quart slow cooker, layer the baby potatoes, sliced carrots, and chopped onions. Lightly season with salt and pepper. Place the seared chicken thighs on top of the vegetables, then pour in any reserved deglazed liquid.
- Add broth and herbs: Pour 2 cups of chicken broth over the ingredients in the slow cooker. Nestle in the bay leaves and fresh rosemary and thyme sprigs for aromatic depth.
- Cook in slow cooker: Cover the slow cooker and cook on the HIGH setting for 3.5 to 4 hours until the chicken is tender and cooked through.
- Thicken gravy and serve: Transfer the chicken and potatoes to a plate, leaving the carrots in the slow cooker. Stir the cornstarch slurry into the hot cooking liquid to thicken the gravy. Return the chicken and potatoes to the slow cooker, cover, and cook for an additional 15 minutes until the gravy is thick and hot.
- Optional crispy skin finish: For crispy chicken skin, transfer only the chicken onto a sheet pan and broil in the oven for 3-5 minutes until the skin is crisp and golden. Serve immediately.
Notes
- Searing the chicken before slow cooking enhances flavor and helps retain juiciness.
- Deglazing the pan with broth or wine adds extra depth to the gravy.
- You can substitute fresh herbs with 1 teaspoon each dried rosemary and thyme if fresh are unavailable.
- If you prefer a thicker gravy, add more cornstarch slurry, a little at a time, until the desired consistency is reached.
- The broiling step for crispy skin is optional but highly recommended for texture contrast.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
