Slow Cooker Chicken Thighs With Carrots Onions Potatoes Recipes

SLOW COOKER CHICKEN DINNER

Slow Cooker Chicken Dinner image

Chicken and vegetables are simmered with a creamy soup in a slow cooker and ready for a warm and hearty dinner.

Provided by Plain ole Bob

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h15m

Yield 5

Number Of Ingredients 7

Ingredients

6 red potatoes, cut into chunks
½ pound baby carrots, halved
10 skinless, boneless chicken thighs, trimmed of excess fat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
⅛ teaspoon garlic salt
2 tablespoons mashed potato flakes

Steps:

Place potatoes and carrots in a slow cooker; top with chicken thighs.
Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 54.5 g, Cholesterol 133.1 mg, Fat 30.1 g, Fiber 5.7 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 994.6 mg, Sugar 6 g

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables image

Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps:

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g

SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES

Skillet Chicken Thighs with Carrots and Potatoes image

These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound bone-in chicken thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
¾ pound baby carrots
½ pound baby potatoes, halved
½ onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

Steps:

Season chicken thighs with paprika, salt, and pepper.
Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g

SLOW COOKER CHICKEN THIGHS, WITH CARROTS, ONIONS & POTATOES

Slow Cooker Chicken Thighs, with Carrots, Onions & Potatoes image

All you need is 20 minutes preparation to get this in the slow cooker, then you have a hearty complete chicken dinner ready to cook all day ... Cover and cook on LOW for about 6 hours. Photo by:Jennifer Davick; Styling: Melanie J. Clarke

Provided by Skip Davis @Grandpaskip

Categories Chicken

Number Of Ingredients 11

Ingredients

6 large skinless, bone-in chicken thighs
1 large onion
4 medium white potatoes
2 cup(s) baby carrots
1 cup(s) chicken broth (homemade)
1/2 cup(s) dry white wine or 1/2 cup more chicken broth
1 teaspoon(s) minced garlic
1/2 teaspoon(s) dried thyme
1 teaspoon(s) salt, divided use
1/2 teaspoon(s) freshly ground black pepper, divided use
1 teaspoon(s) paprika

Steps:

Cut onion in half lengthwise, then cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices or 1 inch dice. Place onion in bottom of a lightly greased 6 quart slow cooker. Top with carrots and then potatoes.
Combine broth, wine, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over vegetables.
Combine paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub all over chicken thighs. Arrange thighs on top of vegetables.
Cover and cook on LOW setting for 7 to 8 hours or until chicken is done and vegetables are tender.
NOTE: Whisk juices left from cooking to make a gravy using a cornstarch slurry. (1 Tablespoon cornstarch to 1 Tablespoon COLD water).

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