Crock Pot Chicken Thighs with Potatoes & Carrots

Crock Pot Chicken Thighs with Potatoes & Carrots 3-4 lb Chicken Thighs 2 lb Red Potatoes quartered 1 lb Baby Carrots 1 large Onion roughly chopped 1 tbsp minced Garlic 1 tsp Thyme Leaves 1 tbsp Paprika 2 tsp Salt 2 tsp Black Pepper 3 cup Chicken Broth 3 tsp Cornstarch 3 tsp Water Season thighs on all sides with salt, pepper and paprika. You can optionally brown thighs in a skillet to add flavor. Layer potatoes, carrots and onions in slow cooker. Sprinkle garlic and thyme over vegetables. Place chicken on top of vegetables. Add broth to slow cooker. Cook on low for 8 hours or high for 4. Thighs should be so tender they are nearly falling apart. Mix cornstarch and water together to make a slurry and add to slow cooker to thicken broth.