Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
Prep Time
15 Mins
Cook Time
8 Hours
Makes 6 servings

Chicken thighs prepared in the slow cooker make for an effortless and delicious weeknight meal. To find more recipes like this one, see our complete chicken recipe and slow-cooker recipe collections.

How to Make It

Step 1

Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs. Arrange chicken on top of vegetables.

Step 2

Cover and cook on HIGH 1 hour; reduce heat to LOW, and cook 6 to 7 hours or until chicken is done and vegetables are tender.

Ratings & Reviews

SallySue502's Review

October 07, 2013

April 25, 2016
I think that the skin needs to be left on.  Otherwise the chicken has no moist flavor.

NicoleHill82's Review

April 19, 2013

JKnyc101's Review

April 06, 2013
Although the chicken was very tender, it may have been the most bland chicken dish I have ever made. I followed the recipe as written, even added more veggies. Terrible. Will need to come up with something to make the leftovers edible so it doesn't go to waste.

janetcook23's Review

February 27, 2013

KFerfache's Review

September 24, 2012
Easy and my whole family loved it! I used turnips instead of potatoes. Delicious!

jennybeans's Review

February 11, 2012

carolineA's Review

January 27, 2012
Just made this, very good and easy. didnt have onion, didnt matter.

Tracey111's Review

January 24, 2012
This recipe was wonderful. I de-skinned the chicken thighs and cooked it on low for the full 7 hours. It was simple- nutritious- delicious. I assembled it the night before, popped it in the crock pot in the morning and viola, it was ready when I got home.

tommcg54's Review

November 19, 2011
Actually, haven't tried this yet, but sounds great. Question: does it matter is you used skinless or skin-on chix? What's the reason for skinless -- other than dietary concerns? I'm used to oven-baking with skin-on, but want to try slow cooking. (first attempt with boneless turkey breast was failure -- boiled like an egg, agh!)