Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered with root vegetables in a savory herb broth, perfect for busy weeknights. This american-inspired slow cooker ready in about 380 minutes pairs boneless chicken thighs, diced Yukon Gold potatoes, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 20 min Cook: 360 min Serves 6 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown, then transfer to slow cooker.
  3. Step 3: Add diced potatoes, carrots, yellow onion, 3 minced garlic cloves, and 2 tablespoons chopped thyme to the slow cooker.
  4. Step 4: Pour 1.5 cups chicken broth over all ingredients, ensuring vegetables are mostly submerged.
  5. Step 5: Cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is fork-tender and vegetables are soft.
  6. Step 6: Stir gently to combine, checking for seasoning and adding more salt if needed.

Frequently asked questions

How long does Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes