Ingredients

The following ingredients have 4 Servings
  • 3-4 lb Chicken Thighs (, bone-in)
  • 1 tbsp oil
  • 2 lb Red Potatoes (quartered)
  • 1 lb Baby Carrots
  • 1 large Onion (roughly chopped)
  • 2 cloves Garlic (minced)
  • 1 tsp Thyme Leaves
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 3 cup Chicken Broth
  • 3 tsp Cornstarch
  • 3 tsp Water

Instruction

  • Season chicken thighs on all sides with salt, pepper and paprika.
  • Place oil in skillet over med-high heat and brown the thighs on each side.
  • Layer potatoes, carrots and onions in slow cooker. Then scatter the garlic and thyme over vegetables.
  • Lay the chicken thighs on top.
  • Add the broth to the slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours. The thighs will be nearly fall apart tender when done.
  • Whisk together cornstarch & water. Add to slow cooker and simmer a few minutes to thicken sauce before serving. Re-season with salt and pepper to taste.