Description
Tender slow-cooked chicken thighs with a savory gravy, perfect for a no-fuss family dinner.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 2 Tablespoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds baby red potatoes, halved
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 1 pound baby carrots
- 1 Tablespoon vegetable oil
- 3 cups chicken broth
- 3 teaspoons cornstarch
- 3 teaspoons water
- Salt and pepper, to taste
Instructions
- Trim any excess fat from the chicken thighs and pat dry with paper towels.
- In a bowl, combine chicken with smoked paprika, salt, and black pepper until evenly coated. Set aside.
- Halve the baby red potatoes, chop the red onion, and mince the garlic.
- Place the potatoes, baby carrots, onion, and garlic in the slow cooker.
- Heat a pan over medium-high heat, add vegetable oil, and brown the chicken thighs for 3-4 minutes per side.
- Place browned chicken on top of the vegetables and pour in the chicken broth.
- Cook on low for 8 hours or high for 4 hours.
- Remove chicken and vegetables when done. Mix cornstarch and water in a bowl to create a slurry.
- Add slurry to the slow cooker and turn on high to thicken the broth into gravy. Season with salt and pepper to taste.
Notes
Use bone-in thighs for extra flavor; adjust cooking time. Serve with a crisp salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg