Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 2 hrs 15 mins | Servings: 4
This slow cooker dish is one of the best! Tender and juicy chicken thighs with potatoes, carrots, and corn simmered and cooked in a delightful lemon garlic herb sauce.
2 tbsp olive oil
4 chicken thighs, bone-in, about 1 to 1 ½ lb.
1 ½ c. carrots, 1-inch pieces
1 c. red onion, 1-inch dice
1 lb. baby red potatoes, cut in half, quartered if large
1 ear of corn, cut into 4 pieces
2 tbsp garlic, roughly chopped
3 tbsp all-purpose flour
1 ¼ c. unsalted chicken stock
1 tsp kosher salt, plus more for seasoning
¼ tsp black pepper, plus more for seasoning
1 tbsp lemon juice, plus 4 wedges for serving
2 sprigs rosemary
4 sprigs thyme
How to make Slow Cooker Chicken Thighs
Step 1: After trimming the excess skin and fat from the chicken thighs, season all sides with salt and pepper.
Step 2: Over medium-high heat, place a large skillet. Then, add the olive oil followed by the chicken (skin side down). Sear the chicken for about minutes until golden brown. Flip and cook the other side for another 2 minutes. To a clean plate, transfer the seared chicken.
Step 3: Add the onions, carrots, potatoes, corn, and garlic to a 6-quart slow cooker. On top, add the seared chicken along with thyme and rosemary.
Step 4: To make the sauce, whisk 1 tsp salt, half tsp black pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Pour this into the slow cooker. Cover with the lid and set to cook on high for 2 to 4 hours or on low for 4 to 6 hours until the chicken is completely cooked and the potatoes are tender.
Step 5: This step is optional, but if you want to crisp up the chicken skin, place the chicken on a sheet pan and broil.
Step 6: To serving plates, transfer the chicken and veggies. You can strain the sauce, liquid, then season it with salt and pepper. Serve the chicken thighs with some lemon wedges and sauce. Enjoy!
To a foil-lined sheet pan, transfer the chicken after the slow cooker. Lightly brush the chicken with olive oil and broil about 10 inches from the upper heating element for approximately 3 to 7 minutes.
Swap all-purpose flour with 2 1/2 tbsp arrowroot powder or 3 tbsp cassava flour for a gluten-free version. Or you can whip up a slurry by whisking 1 1/2 tbsp cornstarch and 3 tbsp water. In the last 45 minutes of cooking, stir this into the cooking liquid.
In an airtight container, store any leftovers for up to 5 days.
To reheat, cover and place in the microwave. Heat for 30-second increments on high setting until hot.
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%
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!