Description

A simple and flavorful slow cooker recipe for tender chicken thighs, perfect for busy weeknights. This dish combines chicken thighs with aromatic vegetables and a savory broth for a comforting meal.

Ingredients

Scale

6 skinless, bone-in chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cups chicken broth
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, for garnish

Instructions

Pat dry the chicken thighs and season them with salt, pepper, and paprika.
Heat the olive oil in a pan over medium-high heat. Brown the chicken thighs on both sides until golden.
Chop the onion, carrots, and celery. Place the chopped vegetables at the bottom of your slow cooker.
In a bowl, mix the chicken broth, tomato paste, minced garlic, and dried thyme until smooth.
Arrange the browned chicken thighs over the vegetables in the slow cooker.
Pour the broth mixture evenly over the chicken.
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Gently stir the contents halfway through the cooking time to blend the flavors.
Check the tenderness of the chicken thighs. Adjust seasoning if needed before serving.
Garnish with fresh parsley and serve hot with your favorite side dishes.

Notes

For a heartier dish, add baby potatoes or sweet potatoes.
Add red chili flakes or cayenne pepper for extra spice.
Stir in coconut milk or heavy cream at the end for a creamier texture.
Use canned diced tomatoes instead of tomato paste for a more rustic flavor.
To thicken the sauce, remove the lid for the last 30 minutes of cooking or mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the broth.

Prep Time: 15 minutes
Cook Time: 3-7 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 thigh with vegetables and sauce
Calories: 300-350

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