When you need a reliable, no-fuss dinner that tastes like you spent hours in the kitchen, Slow Cooker Chicken Thighs is the answer. This recipe brings together tender, juicy chicken, perfectly cooked vegetables, and a savory broth—all effortlessly made in a single pot. With minimal prep and the magic of slow cooking, it transforms simple ingredients into a comforting, hearty meal that’s ready when you are.

Boneless, skinless chicken thighs are ideal for the slow cooker because they stay moist and flavorful through long, gentle cooking. The addition of baby red potatoes, sweet carrots, and aromatic red onion and garlic makes this a wholesome, well-rounded dish. A blend of smoked paprika, salt, and pepper adds depth, while the broth ties everything together in a rich, slightly thickened sauce.

This is a true set-it-and-forget-it meal that works just as well for busy weeknights as it does for Sunday suppers. Whether you’re feeding your family or meal prepping for the week, this recipe is as practical as it is delicious.

Why You’ll Love This Recipe

Effortless Prep – Just chop, season, and let the slow cooker do the work.
Full Meal in One Pot – Protein, veggies, and sauce all cook together for easy serving and cleanup.
Flavor-Packed and Tender – Chicken thighs become incredibly tender and flavorful with slow cooking.
Versatile and Customizable – Easy to swap ingredients based on your preferences or what you have on hand.
Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week.

Ingredients

Boneless skinless chicken thighs
Smoked paprika
Salt and pepper
Baby red potatoes
Baby carrots
Red onion
Garlic
Chicken broth
Cornstarch and water

Variations

Add Herbs: Fresh rosemary, thyme, or parsley add an herby boost to the dish.
Spice It Up: Add crushed red pepper flakes or a splash of hot sauce for heat.
Use Different Veggies: Try sweet potatoes, parsnips, or green beans for variety.
Lemon Zest: Add a little lemon zest and juice at the end for a bright finish.
Make It Creamy: Stir in a splash of heavy cream at the end for a rich sauce.

How to Make the Recipe

Step 1

Season chicken thighs on both sides with smoked paprika, salt, and pepper.

Step 2

Place baby red potatoes, carrots, red onion, and garlic into the bottom of the slow cooker.

Step 3

Lay the seasoned chicken thighs on top of the vegetables.

Step 4

Pour chicken broth over the contents.

Step 5

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

Step 6

In the last 30 minutes of cooking, mix cornstarch and water to form a slurry. Stir it into the broth in the slow cooker to thicken the sauce slightly.

Step 7

Taste and adjust seasoning as needed before serving.

Tips for Making the Recipe

Don’t Overcrowd: Make sure the chicken and vegetables are arranged in a single layer as much as possible.
Sear the Chicken (Optional): Browning the thighs in a skillet before adding them can boost flavor.
Use Low-Sodium Broth: This helps you control the salt content better.
Cut Vegetables Evenly: Uniform sizes ensure they cook at the same rate.
Check Thickness: If the sauce is too thin, add a little more cornstarch slurry and let it cook uncovered for a few minutes.

How to Serve

Serve the chicken thighs and vegetables hot, straight from the slow cooker. Spoon the thickened broth over each serving for maximum flavor. This dish pairs beautifully with crusty bread, a green salad, or even a side of rice if you want to stretch it further.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to airtight containers. Store in the refrigerator for up to 4 days.

Freezing

Place cooled chicken and vegetables in freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in the microwave or on the stovetop over medium heat until warmed through. Add a splash of broth or water if the sauce has thickened too much during storage.

FAQs

1. Can I use bone-in chicken thighs?

Yes, bone-in thighs work well and add extra flavor. Just be sure to adjust cooking time as needed.

2. Do I have to brown the chicken first?

No, it’s not required, but searing adds extra flavor if you have time.

3. Can I cook this on high?

Yes, cook on high for 3–4 hours, but the low setting provides more tender results.

4. What can I use instead of cornstarch?

Arrowroot powder or flour can be used as thickening alternatives.

5. Can I add cream or cheese?

Yes, stir in cream or a bit of grated Parmesan at the end for added richness.

6. How do I know the chicken is done?

The chicken should reach an internal temperature of 165°F and be fork-tender.

7. Can I double the recipe?

Yes, just make sure your slow cooker is large enough to accommodate the extra volume.

8. What size slow cooker should I use?

A 6-quart slow cooker is ideal for this recipe.

9. Can I prep this the night before?

Yes, assemble everything in the slow cooker insert and refrigerate overnight. Start cooking in the morning.

10. Can I use chicken breasts instead?

You can, but thighs are preferred for their flavor and tenderness after long cooking.

Conclusion

Slow Cooker Chicken Thighs is a wholesome, easy-to-make dish that combines convenience with comfort. With minimal prep and simple ingredients, it delivers big on flavor and texture. Whether you’re cooking for a busy weeknight or planning a cozy weekend meal, this recipe is a go-to for stress-free deliciousness. Just set it, forget it, and enjoy a hearty, homemade meal that everyone will love.