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Slow Cooker Chicken Thighs

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A warm and comforting slow cooker dish featuring tender chicken thighs, infused with rich flavors and served with hearty vegetables.

Ingredients

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  • 4 chicken thighs (bone-in, about 1 to 1 1⁄2 pounds)
  • 1 teaspoon kosher salt (plus more for seasoning)
  • 1⁄4 teaspoon black pepper (plus more for seasoning)
  • 2 tablespoons olive oil
  • 1 cup red onion (1″ dice)
  • 1 1⁄2 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 1⁄4 cup unsalted chicken stock
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice (plus 4 wedges for serving)
  • 4 sprigs thyme
  • 2 sprigs rosemary

Instructions

  1. Trim excess skin and fat from the chicken thighs. Season both sides with salt and pepper.
  2. Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the chicken skin-side down until golden brown, about 5 minutes. Flip and cook for 2 more minutes, then transfer to a clean plate.
  3. Add onions, carrots, potatoes, corn, and garlic to a 6-quart slow cooker. Place the seared chicken on top along with thyme and rosemary.
  4. In a bowl, whisk together 1 teaspoon salt, 1⁄2 teaspoon black pepper, chicken stock, flour, and lemon juice. Add this sauce to the slow cooker.
  5. Cover and cook for 2 to 4 hours on High or 4 to 6 hours on Low until chicken is cooked through and potatoes are tender. Optionally, broil the chicken skin for added crispiness.
  6. Serve by transferring chicken and vegetables to plates, straining the sauce if desired, and garnishing with lemon wedges.

Notes

For best results, use bone-in chicken thighs for added flavor and tenderness. Adjust vegetables based on your availability.

Nutrition

Find it online: https://diyprzepisy.com/slow-cooker-chicken-thighs/

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