thepioneerwoman4.3
Slow Cooker Chicken Thighs
These slow cooker chicken thighs turn out juicy and tender every time, while potatoes and carrots cook alongside for an easy all-in-one dinner.
👥 4 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●slow cooker
- ●whisk
📝 Preparation Steps
1
Step
2
1
3
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.
4
Step
5
2
6
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.
7
Step
8
3
9
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.
10
Step
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4
12
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.
Fresh parsley, chopped, for serving (optional)
Nutrition Facts
calories
715 Calories
fat Content
46 g
fiber Content
8 g
sugar Content
9 g
sodium Content
1346 mg
protein Content
37 g
trans Fat Content
0 g
cholesterol Content
210 mg
carbohydrate Content
31 g
saturated Fat Content
14 g
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