Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 2 hrs 15 mins | Servings: 4
A complete meal in one! This slow-cooked dish with tender pieces of chicken, potatoes, carrots, and corn in a lemon garlic herb sauce is so easy to make and comes out like a dream. A great source of Protein with hearty root vegetables simmered in a light lemon sauce. This recipe is a guaranteed hit and will quickly become your family’s favourite.
Ingredients
4 chicken thighs, bone-in, about 1 to 1 ½ lb
1 tsp kosher salt, plus more for seasoning
¼ tsp black pepper, plus more for seasoning
2 tbsp olive oil
1 c. red onion, 1-inch dice
1 ½ c. carrots, 1-inch pieces
1 lb baby red potatoes, cut in half
1 ear corn, cut into 4 pieces
2 tbsp garlic, roughly chopped
1 ¼ c. unsalted chicken stock
3 tbsp 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 off the excess skin and fat.
Step 2: With salt and pepper, season all sides of the chicken.
Step 3: Over medium-high heat, heat a large skillet, then add in 2 tbsp olive oil.
Step 4: To the hot oil, add the chicken skin-side-down and cook for about 5 minutes until golden.
Step 5: Flip the chicken and cook the other side for another 2 minutes. To a clean plate, transfer the cooked chicken.
Step 6: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 7: Whisk a tsp salt, half a tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Then, add this to the slow cooker.
Step 8: Then, add the chicken, thyme, and rosemary.
Step 9: Cover the slow cooker, set on high, and cook for 2 to 4 hours. Or on a low setting for 4 to 6 hours until the chicken is cooked through and the potatoes are tender.
Step 10: To a serving plate, transfer the chicken and vegetables.
Step 11: If desired, pour the cooking liquid through a strainer, whisk, and season.
Step 12: Serve the chicken with the sauce and some lemon wedges. Enjoy!
Notes:
If you prefer the chicken skin crispy, place the chicken in a foil-lined sheet pan after slow cooking, then lightly brush with olive oil, and broil for about 3 to 7 minutes about 10-inches away from the upper heating element.
Nutrition Facts:
Amount Per Serving: Calories 419 | Fat 19g 29% | Saturated Fat 3g 15% | Polyunsaturated Fat 2g | Monounsaturated Fat 10g | Cholesterol 105mg 35% | Sodium 499mg 21% | Potassium 241mg 7% | Carbohydrates 36g 12% | Fiber 5g 20% | Sugar 5g 6% | Protein 27g 54% | Vitamin A 8400IU 168% | Vitamin C 11.6mg 14% | Calcium 20mg 2% | Iron 1.4mg 8%
Ingredients
- 4 chicken thighs, bone-in, about 1 to 1 ½ lb
- 1 tsp kosher salt, plus more for seasoning
- ¼ tsp black pepper, plus more for seasoning
- 2 tbsp olive oil
- 1 c. red onion, 1-inch dice
- 1 ½ c. carrots, 1-inch pieces
- 1 lb baby red potatoes, cut in half
- 1 ear corn, cut into 4 pieces
- 2 tbsp garlic, roughly chopped
- 1 ¼ c. unsalted chicken stock
- 3 tbsp 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 off the excess skin and fat.
Step 2: With salt and pepper, season all sides of the chicken.
Step 3: Over medium-high heat, heat a large skillet, then add in 2 tbsp olive oil.
Step 4: To the hot oil, add the chicken skin-side-down and cook for about 5 minutes until golden.
Step 5: Flip the chicken and cook the other side for another 2 minutes. To a clean plate, transfer the cooked chicken.
Step 6: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 7: Whisk a tsp salt, half a tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Then, add this to the slow cooker.
Step 8: Then, add the chicken, thyme, and rosemary.
Step 9: Cover the slow cooker, set on high, and cook for 2 to 4 hours. Or on a low setting for 4 to 6 hours until the chicken is cooked through and the potatoes are tender.
Step 10: To a serving plate, transfer the chicken and vegetables.
Step 11: If desired, pour the cooking liquid through a strainer, whisk, and season.
Step 12: Serve the chicken with the sauce and some lemon wedges. Enjoy!
Notes
If you prefer the chicken skin crispy, place the chicken in a foil-lined sheet pan after slow cooking, then lightly brush with olive oil, and broil for about 3 to 7 minutes about 10-inches away from the upper heating element.
