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.
Slow cooker chicken thighs are the perfect meal for those lazy Sunday suppers, or during the busy week to have ready when you get home. Protein and hearty root vegetables are simmered in a light lemon sauce with for a delicious dinner masterpiece. As an optional step, you can elevate this dish by sauteing the meat to add color and texture. All of the ingredients then get quickly placed in the Crock-Pot so that you can free up time for yourself.
The chicken thighs are braised in the cooking vessel, creating tender pieces of meat and vegetables that absorb the fragrant gravy. Adding in fresh rosemary and thyme create an earthy and comforting flavor in the sauce. Make sure to drizzle a little extra all over. It’s a guaranteed meal time hit!
The slow cooker creates the ideal moist and hot environment for all of the ingredients to tenderize.
Braising is an essential technique that cooks larger cuts of meat, partially covered in a liquid in a consistent heated environment, for an extended period. With a little bit of patience, the collagen in the connective tissues of the meat break down and turn into gelatin, adding flavor and body to the sauce.
The best part of this recipe is that the sauce is made right in the pot, thickening and becoming more flavorful as time goes by. This is because a mixture of chicken stock, flour, lemon juice, garlic, rosemary, and thyme is given a chance to simmer together gently. As the temperature gradually increases in the sealed crock-pot, this allows the starches in the flour to absorb the liquid, swell and gelatinize at its endpoint cooking temperature for maximum thickness.
If you have fallen in love with your slow cooker as much as I have, you are going to want to check out these 10 Easy Slow Cooker Recipes, so that you’ve got a tasty dinner meal plan ready to go.
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Benefits of Bone-in chicken thighs
This type of chicken is chosen because they stay moist when cooked for longer periods of time. This is because the calcium-rich porous bones don’t retain as much heat, compared to the lean chicken breast that can quickly become dried out.
- 4 bone-in chicken thighs , about 1 to 1 1/2 pounds
- 1 teaspoon kosher salt , plus as needed for seasoning
- 1/4 teaspoon black pepper , plus as needed for seasoning
- 2 tablespoons olive oil
- 1 cup red onion , 1-inch dice
- 1 1/2 cups carrots , 1-inch pieces
- 1 pound baby red potatoes , cut in half
- 1 ear corn , cut into 4 pieces
- 10 cloves 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
Trim excess skin and fat from the chicken thighs. Season both sides of chicken with salt and pepper.
Heat a large saute pan over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot add chicken skin side down. Cook until skin is golden in color, 5 minutes. Flip chicken and cook 2 minutes. Transfer to a clean plate. (Optional for crispy skin)
Add onion, carrot, potatoes, corn and garlic to slow cooker.
In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour and lemon juice. Add to slow cooker.
Add chicken, thyme and rosemary to slow cooker. Cover and cook 2 to 4 hours on high, 4 to 6 hours on low.
Transfer chicken and vegetables to serving plates. Pour cooking liquid through a strainer, whisk to combine and season as desired. Serve sauce and lemon wedges with the chicken dinner.
To make the skin on the chicken crispy again after slow cooking, transfer the chicken to a pan. Broil in the oven until the skin is crunchy, this should only take a few minutes.
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