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Slow Cooker Chicken Thighs with Hearty Vegetables

Slow Cooker Chicken Thighs with Hearty Vegetables—tender bone-in skin-on chicken thighs nestled over Yukon Gold potatoes, carrots, celery, and onion in a garlicky herb broth. Cook low and slow until the chicken is cooked through and the vegetables turn fork-tender, then broil briefly for crispier skin.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
Vegetables and aromatics
  • 3 Yukon gold potatoes cut into 1-inch chunks
  • 3 carrots cut into 1-inch pieces
  • 2 celery chopped
  • 1 onion roughly chopped
  • 4 cloves garlic minced
Broth and seasonings
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Garnish
  • 1 fresh thyme or parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Prep vegetables and season chicken
  1. In a large bowl, toss Yukon gold potatoes, carrots, celery, and onion with olive oil and a pinch of salt and black pepper, then layer them in the bottom of the slow cooker.
  2. Season bone-in skin-on chicken thighs with garlic powder, paprika, dried thyme, dried rosemary, remaining salt, and black pepper.
Slow-cook
  1. Pour chicken broth over the vegetables, add minced garlic, and place the chicken on top skin-side up.
  2. Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is cooked through and vegetables are fork-tender (visual cue: broth looks gently simmered and veggies yield when poked).
Crisp and serve
  1. For crispier skin, broil the chicken for 3–4 minutes until the skin is lightly browned (visual cue: edges look golden).
  2. Spoon the broth juices over everything and serve garnished with fresh thyme or parsley.

Notes

Pro tip: keep the chicken skin-side up during the entire slow-cook so it stays on top and can crisp under the broiler. Refrigerate leftovers up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze up to 3 months, then thaw in the fridge before reheating. For a lighter option, use skinless thighs and reduce olive oil to 1 tablespoon.