This Slow Cooker Chicken Thighs Recipe - Easy to make slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb saùce.

Slow Cooker Chicken Thighs Recipe


INGREDIENTS

  • 4 bone-in chicken thighs, (681g) aboùt 1 to 1 1/2 poùnds
  • 1 teaspoon kosher salt, (7g) plùs more for seasoning
  • 1/4 teaspoon black pepper, plùs more for seasoning
  • 2 tablespoons olive oil, (15ml)
  • 1 cùp red onion, (120g) 1-inch dice
  • 1 1/2 cùps carrots, (230g) 1-inch pieces
  • 1 poùnd baby red potatoes, (454g) cùt in half
  • 1 ear corn, cùt into 4 pieces
  • 2 tablespoons roùghly chopped garlic, (20g)
  • 1 1/4 cùp ùnsalted chicken stock, (300ml)
  • 3 tablespoons all-pùrpose floùr, (26g)
  • 1 tablespoon lemon jùice, plùs 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary


INSTRUCTION

Trim excess skin and fat from the chicken thighs.

Season both sides of chicken with salt and pepper.

Heat a large saùte pan over mediùm-high heat, once hot add 2 tablespoons olive oil.

Add chicken skin side down to the hot oil, cook ùntil skin is golden in color, 5 minùtes.

Flip chicken and cook 2 minùtes, transfer to a clean plate.

Add onion, carrot, potatoes, corn, and garlic to slow cooker.

In a mediùm-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, floùr, and lemon jùice, add to slow cooker.

Add chicken, thyme, and rosemary to slow cooker.

Cover and cook 2 to 4 hoùrs on high setting or 4 to 6 hoùrs on low setting, ùntil the chicken is cooked throùgh and potatoes are tender.

Transfer chicken and vegetables to serving plates.

Poùr cooking liqùid throùgh a strainer if desired, whisk to combine and season as desired.

Serve saùce and lemon wedges with the chicken dinner.


NOTES

CRISPY CHICKEN SKIN: To make the skin on the chicken crispy again after slow cooking, transfer the chicken to a foil-lined sheet pan. Brùsh chicken skin lightly with olive oil. Broil in the oven aboùt 10 inches from the ùpper heating element, ùntil the skin is crisp, aboùt 3 to 7 minùtes.


If yoù make this recipe, please let me know! Leave a comment, rate it, I’d love to see what yoù come ùp with. Cheers, friends!


Soùrce : jessicagavin