CROCKPOT BONELESS CHICKEN THIGHS

Crockpot Boneless Chicken Thighs with potatoes and carrots is a hearty and delicious meal that is easy to make, perfect for busy weeknights. This quick easy dinner recipe is a comforting and satisfying meal that will easily find a way into your meal plan rotation!

Prep Time10

Cook Time4

Total Time4 10

Course: dinner, Main Course, Main Dish

Cuisine: American

Keyword: CROCKPOT BONELESS CHICKEN THIGHS

Servings: servings

Calories: 463kcal

Author: Jessica & Nellie

Ingredients

8-10 baby yellow potatoes
4 carrots
3-4 boneless skinless chicken thighs
2 TBSP minced garlic or 4 cloves
2 TBSP olive oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
½ tsp cayenne pepper
½ tsp chili powder

Instructions

Prep: Peel the carrots and chop them into 1/2 inch-sized pieces. Then cut the baby potatoes in half. You do not have to peel the potatoes, but if you don't love the skin go ahead and peel them.
Crockpot dump: Transfer the potatoes and carrots to the crockpot, add in the chicken thighs.
In a separate bowl combine all the seasonings, salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and chili pepper. Stir to combine.
Add the olive oil and the minced garlic on top of the chicken and vegetables in the crockpot. Sprinkle the bowl of seasoning over the top and give all the ingredients a good stir to combine well.
Cook: Set the crockpot on high heat for 4 hours or on low heat for 8 hours, making sure to stir together halfway through. Serve warm and enjoy!

Notes

Leftover crockpot boneless chicken thighs with potatoes and carrots can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, place the desired amount in a microwave-safe dish and heat on high for 1-2 minutes or until heated through. Alternatively, you can reheat in a skillet over medium heat until heated through.

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