Slow Cooker Chicken Thighs with Potatoes and Carrots

• Gluten free

• Meat

  • 3 lb Chicken thighs

• Produce

  • 1 lb Baby carrots
  • 1 tbsp Garlic
  • 1 Onion, large
  • 2 lb Red potatoes
  • 1 tsp Thyme, leaves

• Canned Goods

  • 3 cup Chicken broth

• Baking & Spices

  • 2 tsp Black pepper
  • 3 tsp Cornstarch
  • 1 tbsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 3 tsp Water

Found on blommi.com

Description

Ingredients

• 3-4 lb Chicken Thighs
• oil
• 2 lb Red Potatoes, quartered
• 1 lb Baby Carrots
• 1 large Onion, roughly chopped
• 1 tbsp minced Garlic
• 1 tsp Thyme Leaves
• 1 tbsp Paprika
• 2 tsp Salt
• 2 tsp Black Pepper
• 3 cup Chicken Broth
• 3 tsp Cornstarch
• 3 tsp Water

Directions

• Season chicken thighs on all sides with salt, pepper and paprika.
• Place oil in skillet over med-high heat and brown the thighs on each side.
• Layer potatoes, carrots and onions in slow cooker. Then scatter the garlic and thyme over vegetables.
• Lay the chicken thighs on top.
• Add the broth to the slow cooker.
• Cook on low for 8 hours or high for 4.
• Thighs will be nearly fall apart tender.
• Whisk together cornstarch & water. Add to slow cooker and simmer a few minutes to thicken sauce before serving.