Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 pound baby red potatoes
  • 1 pound baby carrots
  • 1 medium red onion
  • 3 cloves garlic
  • 3 cups chicken broth
  • 3 teaspoon cornstarch
  • 3 teaspoon water

Instruction

  • Trim any excess fat from the chicken thighs and pat dry with paper towels.
  • In a medium bowl combine the chicken thighs with paprika, salt, and pepper until evenly coated. Set aside while preparing the vegetables.
  • Cut all the baby potatoes in half then chop the red onion and mince the garlic.
  • Place the potatoes, carrots, onion, and garlic in the bottom of a 5-6 quart oval slow cooker.
  • Heat a pan over medium-high heat, then add the oil. When the oil is heated, brown the chicken thighs in the pan, about 3-4 minutes per side. Do not overcrowd the chicken or the chicken will steam and not brown. Cook in batches if necessary.
  • Place browned chicken thighs on top of the vegetables then pour in chicken broth.
  • Cook on low for 8 hours, or high for 4 hours.
  • Remove chicken, potatoes, and carrots from the slow cooker onto serving dishes.
  • Mix cornstarch and water together to make a slurry and add to the slow cooker. Turn the slow cooker on high to thicken broth into gravy. Season with salt and pepper to taste.