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Slow Cooker Chicken Thighs


4 servings (1 serving = ½ cup)


  • 4 bone-in chicken thighs (about 1 to 1 1/2 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup red onion, diced
  • 1 1/2 cups carrots, diced
  • 2 tablespoons garlic, roughly chopped
  • 1 1/4 cup unsalted chicken stock
  • 3 tablespoons all-purpose flour
  • 4 sprigs thyme
  • 2 sprigs rosemary


  1. Remove skin and trim off fat from the chicken thighs.
  2. Season both sides of chicken with salt and pepper.
  3. Add onions, carrots, and garlic to slow cooker.
  4. In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon white pepper, chicken stock, and flour. Then, add to the slow cooker.
  5. Add chicken, thyme, and rosemary to slow cooker.
  6. Cover and cook 3 to 4 hours on high setting, until the chicken is tender and runs clear juice when pricked with a fork and the vegetables are tender. (Check the internal temperature of the chicken after about 2 hours. It needs to reach at least 165F for food safety purposes).
  7. Transfer chicken and vegetables to serving plates.
  8. Serve with a little cooking liquid from the pot with the chicken, if desired, for more moisture and stronger flavors.

Nutrition Information

Calories: 283 | Total Protein: 15.6g | Total Fat: 13.2g

Adapted with permission from

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