Slow Cooker Chicken Thighs Meal

Step 1

Trim any excess fat from the chicken thighs and pat dry with paper towels.

Step 2

In a medium bowl combine the chicken thighs with paprika, salt, and pepper until evenly coated. Set aside while preparing the vegetables.

Step 3

Cut all the baby potatoes in half then chop the red onion and mince the garlic.

Step 4

Place the potatoes, onion, and garlic in the bottom of a 5-6 quart oval slow cooker.

Step 5

Heat a pan over medium-high heat, then add the oil. When the oil is heated, brown the chicken thighs in the pan, about 3-4 minutes per side. Do not overcrowd the chicken or the chicken will steam and not brown. Cook in batches if necessary.

Step 6

Place browned chicken thighs on top of the vegetables then pour in chicken broth.

Step 7

Cook on low for 8 hours, or high for 4 hours.

Step 8

Remove chicken, potatoes, and carrots from the slow cooker onto serving dishes.

Step 9

Mix cornstarch and water together to make a slurry and add to the slow cooker. Turn the slow cooker on high to thicken broth into gravy. Season with salt and pepper to taste.