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Published on November 30, 2021

Chicken, Potato, and Carrots

Chicken With Carrots and Potatoes

Simplicity sometimes makes things taste better, and this recipe is a great example, as the natural sweetness of carrots combines with savory flavors in a hearty, good-for-you dish.

Chicken with Carrots and Potatoes

Makes 6 servings


  • 2 pounds skinless bone-in chicken thighs
  • 1¾ cups thinly sliced onion
  • 2 cups baby carrots
  • 6 small round red potatoes (about 1 pound), cut into quarter-inch slices
  • ½ cup chicken broth
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon paprika
  • 1 teaspoon olive oil
  • Cooking spray
  • Optional: Chopped fresh thyme


  1. Place onion in a 6-quart slow cooker coated with cooking spray; top with carrots and potatoes.
  2. Pour broth, white wine, thyme (if using), garlic and a half teaspoon each of salt and pepper over vegetables. Cover and begin cooking.
  3. In a small bowl, combine paprika, remaining salt and pepper and then rub over chicken. Heat a large non-stick skillet over medium-high heat.
  4. Add oil to pan; swirl to coat, and then add chicken. Cook 3 minutes on each side or until browned. Chicken will continue to cook in the stew.
  5. Add browned chicken to the vegetables in the pot, cover and cook on low heat for 3½ hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.

Source: Lauren Cornay, RD, LN, a registered dietitian at Avera Heart HospitalGet more insight on nutrition and health.

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