Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 2 hrs 15 mins | Servings: 4
This slow cooker dish is a complete meal with lush chicken thighs and veggies simmered in a simple yet delicious lemon garlic herb sauce. Broiling the chicken is optional but highly recommended if you prefer crispy chicken skin.
Ingredients
2 tbsp olive oil
4 chicken thighs, bone-in, about 1 to 1 ½ lb
1 ear of corn, cut into 4 pieces
1 c. red onion, 1-inch dice
1 lb baby red potatoes, cut in half
1 ½ c. carrots, 1-inch pieces
2 tbsp garlic, roughly chopped
3 tbsp all-purpose flour
1 ¼ c. unsalted chicken stock
4 sprigs thyme
2 sprigs rosemary
1 tbsp lemon juice, plus 4 wedges for serving
1 tsp kosher salt, plus more for seasoning
¼ tsp black pepper, plus more for seasoning
How to make Slow Cooker Chicken Thighs
Step 1: After trimming the excess skin and fat from the chicken thighs, sprinkle all sides with salt and pepper.
Step 2: To a hot large skillet over medium-high heat, add 2 tbsp olive oil. Then, add the chicken, skin-side down, and cook for about 5 minutes or until golden. Flip the chicken and continue to cook the other side for 2 minutes more. To a clean plate, transfer the chicken when done.
Step 3: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 4: Place 1 tsp salt, ½ tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Mix well and add to the slow cooker. Next, add the chicken along with thyme and rosemary.
Step 5: Put the lid on and set to cook on high for 2 to 4 hours or low for 4 to 6 hours or until the chicken is completely cooked and the potatoes are tender.
Step 6: To serve plates, transfer the chicken and vegetables. If desired, pour the cooking liquid through a strainer. Stir well and season according to taste. Serve the chicken and veggies with the sauce and lemon wedges on the side. Enjoy!
Note:
If you prefer crispy chicken skin, place the cooked chicken on a foil-lined sheet pan and lightly brush it with olive oil. Place in the oven about 10 inches from the upper heating element. Broil for approximately 3 to 7 minutes.
Nutrition Facts:
Amount Per Serving: Calories 419, Calories from Fat 171, Fat 19g29%, Saturated Fat 3g15%, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Cholesterol 105mg35%, Sodium 499mg21%, Potassium 241mg7%, Carbohydrates 36g12%, Fiber 5g20%, Sugar 5g6%, Protein 27g54%, Vitamin A 8400IU168%, Vitamin C 11.6mg14%, Calcium 20mg2%, Iron 1.4mg8%
Ingredients
- 2 tbsp olive oil
- 4 chicken thighs, bone-in, about 1 to 1 ½ lb
- 1 ear of corn, cut into 4 pieces
- 1 c. red onion, 1-inch dice
- 1 lb baby red potatoes, cut in half
- 1 ½ c. carrots, 1-inch pieces
- 2 tbsp garlic, roughly chopped
- 3 tbsp all-purpose flour
- 1 ¼ c. unsalted chicken stock
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 tbsp lemon juice, plus 4 wedges for serving
- 1 tsp kosher salt, plus more for seasoning
- ¼ tsp black pepper, plus more for seasoning
Instructions
Step 1: After trimming the excess skin and fat from the chicken thighs, sprinkle all sides with salt and pepper.
Step 2: To a hot large skillet over medium-high heat, add 2 tbsp olive oil. Then, add the chicken, skin-side down, and cook for about 5 minutes or until golden. Flip the chicken and continue to cook the other side for 2 minutes more. To a clean plate, transfer the chicken when done.
Step 3: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 4: Place 1 tsp salt, ½ tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Mix well and add to the slow cooker. Next, add the chicken along with thyme and rosemary.
Step 5: Put the lid on and set to cook on high for 2 to 4 hours or low for 4 to 6 hours or until the chicken is completely cooked and the potatoes are tender.
Step 6: To serve plates, transfer the chicken and vegetables. If desired, pour the cooking liquid through a strainer. Stir well and season according to taste. Serve the chicken and veggies with the sauce and lemon wedges on the side. Enjoy!
Notes
If you prefer crispy chicken skin, place the cooked chicken on a foil-lined sheet pan and lightly brush it with olive oil. Place in the oven about 10 inches from the upper heating element. Broil for approximately 3 to 7 minutes.
