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Creamy Slow Cooker Chicken with Roasted Carrots and Onions

This dish features bone-in chicken cooked low and slow in a slow cooker, accompanied by sweet roasted carrots and caramelized onions. The ingredients become tender and flavorful, with the chicken developing a melt-in-the-mouth texture and the vegetables turning soft and infused with savory juices, creating a hearty, rustic meal.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Home-style
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds bone-in chicken thighs skin-on preferred for flavor
  • 3 large carrots peeled and sliced
  • 1 large onion sliced into rings
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Cutting board

Method
 

  1. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, thyme, and paprika on all sides.
  2. Heat the olive oil in a skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 4-5 minutes.
  3. Flip the chicken and sear the other side for an additional 3 minutes, then transfer the thighs to the slow cooker.
  4. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, scraping up any browned bits from the bottom. Pour in the chicken broth and stir to combine, then pour this mixture over the chicken in the slow cooker.
  5. Arrange the sliced carrots and onion rings around and on top of the chicken in the slow cooker, spreading them evenly.
  6. Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and falling off the bone, and the vegetables are soft and caramelized.
  7. Once done, remove the chicken and vegetables and shred the meat slightly if desired, then serve the tender chicken alongside the sweet, roasted carrots and onions, with some pan juices spooned over for extra flavor.