Slow cooker chicken thighs served with hearty vegetables is a complete meal made easy! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.
ingredient
- 4 chicken thighs, bone-in, about 1 to 1 ½ pounds
- 1 teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 1 cup red onion, 1" dice
- 1 ½ cups carrots, 1" pieces
- 1 pound baby red potatoes, cut in half, quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons garlic, roughly chopped
- 1 ¼ cup unsalted chicken stock
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Directions
- Prepare Chicken – Trim excess skin and fat from the chicken thighs. Season both sides with salt and pepper.
- Sear Chicken – Place a large skillet over medium-high heat. Once hot, add olive oil. Add the chicken skin-side down. Sear until golden brown, about 5 minutes. Flip and continue cooking for 2 minutes. Transfer to a clean plate.
- Add Vegetables – To a 6-quart slow cooker, add onions, carrots, potatoes, corn, and garlic. Add the seared chicken on top of the vegetables, plus thyme, and rosemary.
- Prepare Sauce – In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, chicken stock, flour, and lemon juice. Add the sauce to the slow cooker.
- Slow Cook – Cover and cook for 2 to 4 hours on the High setting, or 4 to 6 hours on the Low setting, or until the chicken is cooked through and potatoes are tender.If desired, place the chicken on a sheet pan and broil to crisp the skin (see notes).
- To Serve – Transfer the chicken and vegetables to serving plates. If desired, strain the sauce liquid, and season with salt and pepper. Serve the meal with lemon wedges and sauce.
Related Recipes
