Prep time: 15 mins | Cook time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 4 Servings
A complete meal in a pan! Tender, juicy chicken with potatoes, carrots, and corn in a lemon garlic herb sauce. What satisfaction!
Ingredients
4 (681 grams) chicken thighs bone-in, about 1 to 1 ½ lb
1 tsp (7 grams) kosher salt plus more for seasoning
¼ tsp black pepper plus more for seasoning
2 tbsp (15 ml) olive oil
1 c. (120 grams) red onion 1” dice
1 ½ c. (230 grams) carrots 1” pieces
1 lb (454 grams) baby red potatoes cut in half
1 ear corn cut into 4 pieces
2 tbsp (20 grams) garlic roughly chopped
1 ¼ c. (300 ml) unsalted chicken stock
3 tbsp (26 grams) all-purpose flour
1 tbsp lemon juice plus 4 wedges for serving
4 sprigs thyme
2 sprigs rosemary
How to make Slow Cooker Chicken Thighs
Step 1: From the chicken thighs, trim the excess skin and fat.
Step 2: With salt and pepper, season both sides of the chicken thighs.
Step 3: Add 2 tbsp oil in a heated large skillet. Heat the oil over medium-high heat. Once hot, add in the chicken skin side down and cook for about 5 minutes until golden.
Step 4: Flip the chicken thigh and continue to cook the other side for 2 minutes more. When done, remove the chicken thighs from the skillet and onto a clean plate.
Step 5: Into a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 6: Whisk a tsp salt, half a tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl until combined. Then, pour this into the slow cooker.
Step 7: Add in the chicken, thyme, and rosemary.
Step 8: Cover the slow cooker and set on high. Cook for 2 to 4 hours. Or on low for 4 to 6 hours until the chicken is cooked through and the potatoes are tender.
Step 9: When done, place the cooked chicken and vegetables on a serving plate.
Step 10: Through a strainer, pour the cooking liquid. Whisk to mix and season according to taste.
Step 11: With the chicken dinner, serve the sauce and lemon wedges. Enjoy!
Note:
If you want a crispy chicken after slow cooking, broil the chicken. First, transfer the chicken on a foil-lined sheet and lightly brush with olive oil. Broil for about 3 to 7 minutes, about 10 inches away from the upper heating element.
Nutrition Facts:
Calories: 419kcal | Carbohydrates: 36g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 499mg | Potassium: 241mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8400IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 1.4mg
Ingredients
- 4 (681 grams) chicken thighs bone-in, about 1 to 1 ½ lb
- 1 tsp (7 grams) kosher salt plus more for seasoning
- ¼ tsp black pepper plus more for seasoning
- 2 tbsp (15 ml) olive oil
- 1 c. (120 grams) red onion 1” dice
- 1 ½ c. (230 grams) carrots 1” pieces
- 1 lb (454 grams) baby red potatoes cut in half
- 1 ear corn cut into 4 pieces
- 2 tbsp (20 grams) garlic roughly chopped
- 1 ¼ c. (300 ml) unsalted chicken stock
- 3 tbsp (26 grams) all-purpose flour
- 1 tbsp lemon juice plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
Step 1: From the chicken thighs, trim the excess skin and fat.
Step 2: With salt and pepper, season both sides of the chicken thighs.
Step 3: Add 2 tbsp oil in a heated large skillet. Heat the oil over medium-high heat. Once hot, add in the chicken skin side down and cook for about 5 minutes until golden.
Step 4: Flip the chicken thigh and continue to cook the other side for 2 minutes more. When done, remove the chicken thighs from the skillet and onto a clean plate.
Step 5: Into a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 6: Whisk a tsp salt, half a tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl until combined. Then, pour this into the slow cooker.
Step 7: Add in the chicken, thyme, and rosemary.
Step 8: Cover the slow cooker and set on high. Cook for 2 to 4 hours. Or on low for 4 to 6 hours until the chicken is cooked through and the potatoes are tender.
Step 9: When done, place the cooked chicken and vegetables on a serving plate.
Step 10: Through a strainer, pour the cooking liquid. Whisk to mix and season according to taste.
Step 11: With the chicken dinner, serve the sauce and lemon wedges. Enjoy!
Notes
If you want a crispy chicken after slow cooking, broil the chicken. First, transfer the chicken on a foil-lined sheet and lightly brush with olive oil. Broil for about 3 to 7 minutes, about 10 inches away from the upper heating element.
