Crockpot Saucy Chicken Thighs
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Saucy Chicken Thighs with Vegetables is an easy one-pot slow cooker dinner where the chicken and sides cook together in a flavorful glaze. Made with tender chicken thighs, baby carrots, potatoes, and a simple brown sugar soy sauce glaze, this easy crock pot chicken and potatoes recipe is perfect for busy weeknights or meal prep. With minimal prep and simple ingredients, this slow cooker chicken dinner delivers comforting flavor while saving time in the kitchen.
Equipment
- 1 Crockpot
- 1 Small bowl
Ingredients
- 6-8 Boneless, Skinless Chicken Thighs
- 2 cups Baby Carrots
- 2-3 cups Baby Potatoes
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tbsp Olive Oil
- 1/2 cup Brown Sugar
- 1/4 cup Soy Sauce
- 2 tbsp Ketchup
- 1-2 tsp Dijon Mustard
- 2 tsp Minced Garlic
Instructions
- Place the baby carrots and baby potatoes into the bottom of a crock pot, spreading them out into an even layer.
- Lay the chicken thighs on top of the vegetables in an even layer.
- Sprinkle the salt, black pepper, garlic powder, onion powder, and paprika evenly over the chicken and vegetables.
- Add the olive oil, brown sugar, soy sauce, ketchup, Dijon mustard, and minced garlic to a small bowl, then stir until the glaze is well combined and smooth.
- Pour the glaze evenly over the chicken and vegetables, making sure everything is coated as evenly as possible.
- Place the lid on the crock pot and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender and the vegetables are soft.
- Carefully stir the vegetables in the sauce before serving to coat them with the glaze.
- Serve warm with the vegetables and sauce spooned over the chicken.