Slow-Cooker Chicken Thighs with Diced Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered with root vegetables in a savory herb broth, perfect for busy weeknights. This American-inspired slow-cooker recipe, 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.

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

1.5 pounds boneless chicken thighs
2 cups diced Yukon Gold potatoes
1 cup diced carrots
2 tablespoons chopped fresh thyme
3 cloves minced garlic
1.5 cups low-sodium chicken broth
1 medium diced yellow onion
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

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