Slow Cooker Chicken Thighs

Tender, fall-off-the-bone chicken with hearty vegetables and a flavor-rich sauce delivers the perfect comfort food. The flawless balance of herbs and spices, celery, carrots, and potatoes will make any day much brighter. Wind down and enjoy the delicious aroma that greets you as you walk in the door.

Course Main

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 421kcal

Author Imma

Ingredients

Chicken Thighs

4-6 chicken thighs (skin-on and bone-in)
1 teaspoon (5-6g) salt, plus more to taste
½ teaspoon (2-3g) freshly ground black pepper
1 teaspoon (1.5g) garlic powder
1 teaspoon (2.5g) onion powder
1 teaspoon (3-4g) paprika
1 teaspoon (5g) Italian seasoning
2 tablespoons (30ml) olive oil
4 ounces (113g) unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth

The Veggies

2-3 stalks celery, cut in 2-inch pieces
2 carrots, peeled and cut into 1½-inch pieces
1 large yellow onion, cut into 8 wedges
8 ounces (227g) red potatoes, cut into 1-inch pieces
4-5 cloves garlic, peeled and smashed
3 sprigs rosemary
2 sprigs thyme

Instructions

Prepare the chicken thighs by trimming excess skin and fat, washing, and patting dry. Season both sides of the thighs with salt and pepper and set aside.
Add all dry seasonings to a small mixing bowl: garlic powder, onion powder, paprika, and Italian seasonings. Mix well. Generously season chicken with seasoning mix on both sides.
Heat the oil over medium-high heat in a large cast-iron skillet. Once the oil is hot, add chicken skin-side down. Sear until golden brown, 3-5 minutes. Flip and continue cooking for two more minutes. Transfer to a clean plate.
Add celery, carrots, onions, potatoes, and garlic to your 6-quart slow cooker, then add the seared chicken on top of the vegetables. Add the herbs.
Add butter to the same cast-iron pan, let it melt, and then add the flour. Mix well until flour is fully incorporated into the oil, 1-2 minutes.
Next, add chicken broth and continue stirring until slightly thickened, 2-3 minutes. Season it with salt and pepper to taste, then add the sauce to the slow cooker.
Cover the slow cooker and cook (2-4 hours on the High setting or 4-6 hours on the Low setting) until the chicken and potatoes are tender.
Transfer the chicken, vegetables, and some sauce to serving plates. Garnish with herbs if desired and serve.

Notes

Giving the bottom of your slow cooker a spritz of cooking oil before loading it up will reduce sticking.
Put the hardest, slowest cooking veggies on the bottom. For example, put your carrots and potatoes in before the celery.
Take advantage of cheap cuts of meat for your slow cooker. They have the most flavor, and the slow cooker makes them fall-off-the-bone tender.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition