Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 2 hrs 15 mins | Servings: 4
The pieces of chicken are incredibly tender and juicy with hearty vegetables like potatoes, carrots, and corn cooked in a scrumptious lemon garlic herb sauce. My kind of meal on a lazy Sunday and my go-to for busy weeknight dinner.
Ingredients
4 chicken thighs, bone-in, about 1 to 1” pounds
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” dice
1 ½ c. carrots, 1” 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 the excess skin and fat. Then, season all sides of the thighs with salt and pepper.
Step 2: On medium-high, heat a large skillet. Add in 1 tbsp olive oil along with the chicken skin-side down and cook for about 5 minutes until golden.
Step 3: Turn on the other side and continue to cook the chicken thighs for another 2 minutes. To a clean plate, transfer the chicken when done.
Step 4: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 5: 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 6: To the slow cooker, add in the chicken, thyme, and rosemary. Cover, set on high, and cook for 2 to 4 hours or on low for 4 to 6 hours until the chicken is thoroughly cooked and the potatoes are tender.
Step 7: To a serving plate, transfer the chicken and veggies.
Step 8: If desired, pour the cooking liquid through a strainer and into a bowl. Whisk and season according to taste.
Step 9: Serve the chicken dinner with the sauce and some lemon wedges. Enjoy!
Note:
To a foil-lined sheet pan, transfer the chicken and lightly brush with olive oil. Place in the oven about 10 inches away from the upper heating element and broil for about 3 to 7 minutes. This step guarantees crispy chicken skin.
Nutrition Facts:
Amount Per Serving: Calories 419 | Calories from Fat 171 | 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” pounds
- 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” dice
- 1 ½ c. carrots, 1” 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 the excess skin and fat. Then, season all sides of the thighs with salt and pepper.
Step 2: On medium-high, heat a large skillet. Add in 1 tbsp olive oil along with the chicken skin-side down and cook for about 5 minutes until golden.
Step 3: Turn on the other side and continue to cook the chicken thighs for another 2 minutes. To a clean plate, transfer the chicken when done.
Step 4: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.
Step 5: 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 6: To the slow cooker, add in the chicken, thyme, and rosemary. Cover, set on high, and cook for 2 to 4 hours or on low for 4 to 6 hours until the chicken is thoroughly cooked and the potatoes are tender.
Step 7: To a serving plate, transfer the chicken and veggies.
Step 8: If desired, pour the cooking liquid through a strainer and into a bowl. Whisk and season according to taste.
Step 9: Serve the chicken dinner with the sauce and some lemon wedges. Enjoy!
