The most flavorful slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.
If you’re a fan of Crock-Pot meals, check out my other recipes for chicken noodle soup, turkey breast, and honey garlic chicken.
Table of Contents
Slow cooker chicken thighs are the perfect meal for lazy Sunday suppers or busy weeknight dinners. Protein and hearty root vegetables simmer in a light lemon sauce that infuses tons of flavor. I recommend searing the chicken on the stovetop to elevate this dish before adding it to the vessel. Doing so adds a flavorful golden brown hue to the skin and a crisp texture.
The skin-on chicken thighs braise inside the Crock-Pot, creating tender pieces of meat and vegetables that absorb the fragrant gravy. Adding in fresh rosemary and thyme creates earthy and enticing aromas. Make sure to drizzle a little more sauce liquid over your plate before serving. This is a delicious recipe that your family will love.
Sear the chicken
Affordable chicken thighs are chosen for this recipe because they are rich in flavor. The increased amount of fat compared to lean chicken breasts keeps them juicy. I like bone-in pieces because it prevents the poultry from overcooking. Leave the skin on; the extra fat renders onto the meat during slow cooking for a richer taste.
Because the skin is fatty, I first like to brown the chicken on the stovetop. Searing adds more flavor and an attractive appearance. Skipping this step will create a flabbier texture and greasier sauce. The moist environment will soften the skin, but you will have an opportunity to further crisp the skin in the broiler before serving.
Prepare a lemon sauce
The best part of this chicken recipe is that the sauce is made right in the same pot, thickening and becoming more flavorful as time passes. The mixture of chicken broth or stock, flour, lemon juice, garlic, rosemary, and thyme simmers together gently, forming a delicious liquid. Add one tablespoon of soy sauce if you want a more robust umami flavor. For a bit of spiciness, sprinkle in red pepper flakes.
As the temperature gradually increases in the sealed slow cooker, the starches in the flour absorb the liquid, swell and gelatinize at its endpoint cooking temperature for maximum thickness.
How to slow cook chicken thighs
Use at least a 6-quart Crock-Pot to fit all of the ingredients. Make a bed of vegetables using onions, potatoes, carrots, corn, and garlic in the bottom of the vessel to elevate the chicken pieces. Add seared chicken, thyme, and rosemary sprigs followed by the sauce. Cover and cook on the high setting for 2 to 4 hours or 4 to 6 hours on the low setting.
This thickest part of the chicken should reach between 165 to 170ºF (74 to 77ºC), and the potatoes are easily pierced with a knife. If desired, strain the sauce to make it smooth and remove any bits. To crisp up the chicken skin after slow cooking, brush it with oil, then broil it on a sheet pan until crunchy.
The benefits of braising
Braising chicken thighs in the slow cooker creates the ideal steamy and hot environment for the poultry and vegetables to tenderize over an extended period. With a bit of patience, the collagen in the connective tissues of the meat breaks down and turns into gelatin, adding flavor and body to the sauce.
The baby red potatoes, carrots slices, and corn wheels gently bubble in the fragrant garlic and herb gravy for a complete dinner.
Serve this with
FAQ
Dark meat contains more chewy connective tissue and fat. For meat that falls off the bone, it’s best to simmer the thighs. Braising in a slow cooker creates a moist heat environment to turn the collagen into rich gelatin and fat to render, creating moist and tender pieces.
Browning the meat or skin adds more flavor due to the Maillard browning process. It also renders the excess fat from thighs to prevent greasiness. Don’t thoroughly cook the meat, just create the golden crust since it can’t be achieved in a steamy pot.
If not carefully monitored, lean white meat like breasts can become tough in the slow cooker. Dark meat like thighs and legs benefit from the moist heat environment and long cook time. The fat adds flavor and a proactive barrier to the meat. Bones don’t heat up as fast and won’t overcook as quickly.
It does not need to be fully submerged in liquid. As the ingredients in the pot cook, the heat will cause the chicken and vegetables (if used) to release some juices. Plus, any additional liquids added to the pot will generate steam to cook any exposed ingredients in the covered pot.
Jessica’s Recipe Science
Benefits of bone-in chicken thighs
Bone-in chicken thighs stay tender and juicy when cooked for extended periods. This happens because meat contains more fat, the connective tissues soften, and the calcium-rich porous bones don’t retain as much heat, cooking it more evenly for a longer time. Boneless skinless thighs can be used. However, they will cook faster. Remove from the pot once it reaches between 165 to 170ºF (74 to 77ºC), and cover to keep warm. Briefly sear the meat.
Slow Cooker Chicken Thighs
Ingredients
- 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
Instructions
- 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.
Recipe Video
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. Brush lightly with olive oil and broil in the oven about 10 inches from the upper heating element, about 3 to 7 minutes.
- Make it Gluten-Free: Substitute all-purpose flour with 2 ½ tablespoons arrowroot powder, or 3 tablespoons cassava flour. Alternatively, make a slurry by mixing 1 ½ tablespoons cornstarch and 3 tablespoons water. Mix it into cooking liquid in the last 45 minutes of cooking.
- Storing: Cool and store in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high setting in 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
LaToya says
I came across your recipe googling chicken thighs and slow cooker. Even though I had 2 baked potatoes and no red potatoes, and frozen corn nibbles, and no carrots, I still had to try it. I’m so glad I did. It was really delicious. Instead of it being a 2 night meal like I planned it turned into a one night meal thanks to my husband and son.
I seasoned my chicken thighs with lemon pepper seasoning before searing and once everything was done I took the sauce and put it in a skillet and added 2 tsp of cornstarch and made a thin gravy to drizzle on top of chicken and potatoes.
This recipe has been saved and definitely will go in the dinner rotation.
Thanks for sharing.
Jessica Gavin says
Thank you so much for making the slow cooker chicken thighs recipe, LaToya! I’m so happy that you had success!
Bozena says
So good,very easy to prepare. We love it. Definitely recommend this recipe. Missed only option for picture.
Jessica Gavin says
Thank you for sharing your feedback on the slow cooker chicken thighs recipe! You can always tag me on social media with your picture if you’d like to share with our community.
Lisa says
I found this recipe awhile ago. I finally got around to making it for lunch today. Making it for 5 people so got a package of 6 thighs. I also used 3 ears of corn cut in half. I didn’t have red potatoes but had some Yukon and russet potatoes. I peeled and cut them into medium chunks. I thought I had carrots but didn’t so left them out. I didn’t have fresh rosemary but had some dried so added to my liking. By the time I got everything together I was way behind on time. So I got out a dutch oven warmed it slightly and transferred everything to it. Baked at 450°F for and hour. Temp checked chicken about 45 minutes in and it was done. I kept the lid off to crisp up the skin. Everything tasted great! For sure will make this again. I do want to try it in the crockpot.
Jessica Gavin says
I love how you improvised on making the slow cooker chicken thighs in the oven, great job!
Jessica Gavin says
Love how you made this your own, Lisa! 🙌 The Dutch oven swap and crispy skin trick sound perfect. Can’t wait for you to try it in the crockpot—it’ll be so tender.
Marcelle says
Made it today and it is easy and delicious! I seasoned the chicken with Montreal Chicken. Cooked on low for exactly 6 hours then broiled chicken for 7 minutes. I also used 2T of flour and 1T cornstarch to thicken the liquid. Will definitely make this again!
Jessica Gavin says
I loved that you added extra seasonings and thickening agents for a richer sauce for the slow cooker chicken thighs. Great job!
Amber says
I’ve made this several times. It’s great! I usually double the recipe but have trouble fitting it all in my crockpot but it still one of my favorites.
Jessica Gavin says
I’m thrilled to hear that the slow cooker chicken thighs recipe is one of you staples, Amber!
Debra Greenberg says
I tried your crock pot chicken recipe, oh, my, my kitchen smelled so so good. And I’m mostly cooking for myself. I made gravy in the crockpot and had several meals from it. So delicious 😋
Jessica Gavin says
Great job making the chicken recipe! I love that you made gravy for it too.
Rhonda Talley says
Ok, so saw this recipe and had to try it…I don’t seem to be able to be creative wi a chicken thighs other than for adobo..lol. I substituted a few things…I use cilantro instead of rosemary bc I couldn’t find any fresh…I squoze a whole lemon and then threw in the cut up lemon to cook and I deleted the flour, opting for some corn starch at the end of the cook. I also added some better than bullion roasted garlic chicken base to my garlic and olive oil. I’m really pleased with the out come of flavors together! AND….I used my electric skillet for the entire cook… my crockpot has been on the fritz…lol. Thank you for this beautiful recipe!!
Jessica Gavin says
Great job with the recipe modifications! So happy to hear that you enjoyed the chicken recipe.
Will Perkins says
The recipe for the Slow Cooker Chicken dish was delicious. The only problem that I had was that the potatoes had to be microwaved because they were undercooked. Even on high setting on my Slow Cooker took 5 hours. But the end result was delicious.
Jessica Gavin says
I appreciate your feedback will! Great job improvising with the potatoes. Perhaps next time they could be cut down smaller, or you could par-cook in the microwave to slightly soften before adding to the slow cooker.
Karen Looney says
Glad to see the comment about the potatoes being undercooked. When I read the recipe, I said to myself ‘No way the potatoes and carrots will cook in that short amount of time.’ 😮💨 I am going to make this for my grandkids next week, but will precook (microwave) the potatoes & carrots for maybe 5-8 minutes BEFORE I add them to the recipe. I know this will be delicious.
Jessica Gavin says
I appreciate the feedback, Karen! Let me know how the microwaving of the root vegetables works for you.
Ben Buszka says
Hi Jessica, I sighed up on your site… I made this recipe and it is in the slow cooker, I’ll let ya know…
Jessica Gavin says
I can’t wait to hear what you think about the chicken recipe!
Will Perkins says
This dish was easy to make and it was a hit with family/friends.
Jessica Gavin says
Thrilled to hear that the family enjoyed the chicken dinner!
Joann says
Is the nutrition part per serving or for all 4 servings? Thx.
Jessica Gavin says
Per serving
Jessica Gavin says
The nutrition label is per serving.
Sarah says
Q: Can I use boneless chicken thighs with this recipe?
Jessica Gavin says
Yes, you can use boneless chicken thighs. Check for the doneness of the chicken sooner because it will cook quicker without the bone. However, the root vegetables will need to still be cooked until tender.
Cheryl says
Tonight I made the “Slow-Cooker Chicken Thighs.”It was amazingly delicious! I used chicken breast fillets and it came out moist and tender…not dry or stringy. I added peas instead of corn. It is a forgiving recipe, meaning, changes can be made without sacrificing flavor.
The sauce with lemon was so perfect. I don’t really care for the taste of lemon in my food but this recipe was so delicious. I tried it with just a tablespoon of lemon juice and omitted the wedges. I will definitely be making this often. It’s quick, healthy and not expensive to make. I’m so glad I found you on the internet.
Jessica Gavin says
I’m so glad that you found me too, Cheryl! Thank you for sharing your recipe substitutions. I’m sure others will find it helpful too!
Keith Northern says
I doubled the recipe so we could have leftovers tomorrow… No such luck everyone when back for more. Fantastic flavor. I would give it another star if I could.
Jessica Gavin says
Yay! Thanks for the feedback, Keith. So happy that the family enjoyed the chicken recipe!
JoAnna says
Hi Jessica, if doubling the recipe do you double the cook time? Wanted to make this for church gathering.
Thanks
Jessica Gavin says
Hi JoAnna- What slow cooker size do you have? I developed this recipe in a 6-quart, and I would not reccommend doubling since it’s over 1/2 way full.
Rachel Jensen says
Hi, Keith,
I’m planning on doubling or even tripling the recipe. I’m curious – did you increase your cooking time when you doubled it and if so by how much?
Thanks!
Norma says
If not using fresh thyme & rosemary sprigs, how much dehydrated of each to use?
Faith Gerber says
Made this recipe in my rv with a small crock pot.Absolutely delicious and will certainly make it again. Can’t wait to share it with my friends.
Jessica Gavin says
Great job, Faith! I love that you are sharing the chicken dinner with friends.
Karen says
Not a fan. It looked great. Family liked it but I did not. Too bland.
Roberta Jim says
Thank you for sharing this recipe. It tastes so delicious. I added ground thyme and ground rosemary on the chicken, as well as putting in the sprigs of each herb. My husband is having seconds, and my son who isn’t a big fan of chicken is enjoying the meal.
Jessica Gavin says
Love the addition of the dried thyme and rosemary to the chicken!
Vickie P. says
This was absolutely delicious! We loved it! Definitely will be a family favorite from now on.
Jessica Gavin says
Yay! So happy that you enjoyed the recipe!
Brandie says
Delish! Just like all of her other recipes!
Jessica Gavin says
Thank you, Brandie!
Vicki says
this was absolutely a great recipe! being winter I had to use frozen corn on the cob, but I can’t wait to try it with fresh corn. used dry herbs added to slurry and white potatoes and baby carrots as that’s what I had on hand. this cooked on low in crock pot for 8 hours while we were at work, but everything was done to perfection. i did put the chicken under broiler per direction.
I will tell you that the chicken was so tender it fell off the bone. the flavor of this dish was to die for. my husband has requested a repeat and talked about it an hour after we finished eating..lol,. this is an easy recipe to put together, smells great cooking and rewards you with a great meal without a lot of effort. this is company worthy meal.
Danielle says
Family really enjoyed it! Thank you!!
Jessica Gavin says
You’re welcome, Danielle!
Michele says
I tried this recipe tonight and after 4.5hrs on high in the slow cooker , I transferred everything to a sheet pan and cooked it on convection roast in my oven.
Chad says
Can you make this in an instant pot? if so, what would you recommend for cooking time and pressure release?
Jessica Gavin says
I haven’t adapted the recipe to the instant pot yet. However, I don’t see why you couldn’t give it a try. I would sear the chicken first on the saute setting, remove them and add in the vegetables and liquids. Add the chicken back and pressure cook on manual high pressure for 10 minutes, then quick release. If the vegetables need more cooking you can remove the chicken and add more time. Let me know if you try it!
Stephanie says
Hello, to get a crispy exterior, what oven temperature would you put the chicken in? Thank you!
Jessica Gavin says
Set the oven to about 500-degrees, and keep an eye on the browning on the skin.
Alyssa says
I LOVE this recipe! I have made it several times now. I would love to make this for a crowd, but I would need multiple crockpots. Would it be possible to make just the chicken in a larger quantity in one crockpot or would that alter the flavors and cooking times?
Jessica Gavin says
You could make the chicken in a separate pot and it may cook quicker. The vegetables would not absorb the juice so it may not be as flavorful.
Linda says
trying this for the first time. My chicken thighs did not say boneless; once opened I found, what I think, is a chicken thigh bone; therefore not boneless.
Do to the amount of skin on the thighs I removed it. Thought the dish would be too greasy with all the fat from the skin. Starting in a dutch oven at 325 for 60 mins. Will check at the 1 hr mark Will report back, if I can find this site again, as to how it went
Danielle Story says
I only have boneless skinless chicken thighs. Would this still work?
Jessica Gavin says
Yes, you can use boneless chicken thighs but it will cook quicker. I would cut the root vegetables smaller to take into account the quicker cook time.
Philpott Philpott says
I have yet to try the food. But I was checking the food, and it seems to have a very bitter sour smell. I followed the directions word for word. But my question is could putting a little too much rosemary, and thyme make the food smell bitter? If so how would I fix this without getting that smell?
Jessica Gavin says
The sour aroma could be coming from the lemon juice. Bitterness possibly from the garlic, but that mellows out over time.
Susan Jerabek says
Can you use frozen corn on the Cobb? I’m going to try it tonight I pray it comes out alright.. Susan J
Jessica Gavin says
Yes, you can use frozen corn on the cobb. Is it already fully cooked? If not, I would defrost it in some lukewarm water first.
Maggie says
This looks delicious and I can’t wait to try it! I’m wondering if it will work well with cornstarch instead of flour. I’m trying to avoid gluten but I have never tried thickening a sauce right in the crock pot, so I’m not sure how it would turn out with cornstarch.
Jessica Gavin says
I would use 1 1/2 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Add the liquid to a pot on the stovetop at the end of cooking, bring it to a boil, then stir in the cornstarch, stir continuously, and cook until thickened, about 1-2 minute. Let me know how it goes!
Paola says
Delicious. My whole family loved it. Forgot ky crockpot, so had to make it the old fashioned way. But it was fantastic anyway. I’ll try it again tonight.
Jessica Gavin says
Thank you for your feedback, Paola! Glad to hear that it worked on the stovetop as well.
Pais says
Do I have to broil the chicken at the end? My oven isn’t working just now so relying on slow cooker meals.
Jean says
Tried this recipe; after 5 hours on low and one hour on high, it was still not anywhere near 165* for the chicken and the vegetables were barely half done. I should have noticed that the timing was very different from other chicken/vegetable recipes. Finally dumped everything in a large bowl and put it in the oven. The carrots and onions were still crunchy but everything else was finally done. Flavor was good but next time I will increase the amount of seasoning.
Jessica Gavin says
I appreciate your feedback, Jean! I’m glad that you were able to complete cooking in the oven. Perhaps you can also cut the vegetables a little smaller next time? Looking forward to hearing your feedback!
Loralee Hurley says
This is a delicious and easy recipe. Have made it several times. Put it on in the morning and have dinner ready when you get home from work.
Jessica Gavin says
Thank you, Loralee! I love that you can have dinner waiting for you when you get home, that’s always so nice.
Irving says
I just put everything into the crock pot but I changed a process in the recipe. Since after browning I had a pan full of browned bits I decided to add some more oil to the pan, take the flour and form a roux. After that I deglazed with some white wine and then hit it with the chicken stock. When it was slightly thickened, I added the herbs and then tossed that sauce into the slow cooker with the veggies and chicken.
We’ll see how things turn out in 4 hours. Cheers!
Jeanette Bruneault says
Thank you Jessica!!! The day was a Friday. It had been such a long week the last thing I wanted to do was stand at the oven and cook. This recipe freed up my time to enjoy a margarita while enjoying the smell as it cooked! Plus when it was done each flavor worked so well together and the chicken was well cooked but still moist my hubby said it’s a keeper and I agree:)
Kathy says
Can you freeze everything once cooked? Trying to make meals for someone that could take out and reheat. Her husband is on Hospice care and doesn’t have the energy or time to cook.
Jessica Gavin says
Yes, you can freeze individual portions of the dish.
Angelle says
Not that Great. Potatoes didn’t cook. If you do put the tators in cut them reallly small. I’d do this recipe not in the crockpot next time.
Krissy says
My entire family loved this recipe! The leftover juice in the crockpot is tasty! Any suggestions on what we could make with the leftover juice?
Jessica Gavin says
You could perhaps add the juice to chicken soup, that would be yummy!
Anita says
This might be a crazy question but how important is the lemon juice? I have everything else in the house but that. Thanks in advance!
Jessica Gavin says
The lemon juice adds some tanginess and brightness to the sauce. If you don’t have it you don’t have to use it.
Aaron says
Just came across these recipes. Looks amazing… I will definitely try these. Thank you..
Jennifer Kacur says
My family loved this meal- kid friendly and as well as pleasing for adult pallets. Since I have older teens and a hungry husband, I made it with six chicken thighs. It still turned out great with plenty of juice!
Kerri v says
I tried this last night just as the recipe states and it was FABULOUS! Good, clean food in a slow cooker!!!!! Highly recommend
Lauren says
Found this recipe on Pinterest and tried it tonight for a big family dinner. It was a hit with everyone! I doubled it and ended up cooking it in the oven since my crockpot wasn’t big enough. Cooked it in a roast pan, covered, on 325 for 2 hours and it was perfect! Will definitely be making it again!
Jessica Gavin says
Thank you for your feedback, Lauren. It’s great to hear that a larger batch works in the oven as well!
Quincy says
Wow… speechless just tried the recipe out and I love it
Danny says
can you do it in an instant pot
Mari says
Hi: gluten free substitutes for flour to thicken the sauce?
Jessica Gavin says
I would mix 1.5 tablespoons of cornstarch with 3 tablespoons of water for the thickening agent.
Joe says
Can the slow cooker chicken thighs be cooked in a Dutch oven? If so, how?
Ronald F. Seto Sr. says
Jessica; I tried your recipe for SLOW COOKER CHICKEN THIGHS and was disappointed. I followed your recipe to the letter, even browned the chicken in the oven at the end. The skin was crispy, but the chicken was dry. The potatoes were hard; the onions were hard; the carrots and corn were OK. I cooked it for 4 hours on high setting of my slow cooker. All potatoes and onions were cut in small pieces. Can you think of anywhere I went wrong?After reading the comments from others, it appears there is some confusion over the slow cooker time.
Congratulations on motherhood.
Jessica Gavin says
Hi Ronald, thanks for your feedback! The times have been updated. Next time you could perhaps remove the chicken once it’s cooked, and cover, then broil once you are ready to serve to reheat and crisp the skin to prevent it from drying out. Continue to cook the potatoes until fork-tender. Hopefully this helps!
Patricia Contratti says
Hi Jessica
I made your recipe for slow cooker chicken thighs today. It was delicious and quite easy to make. I cooked it for six hours on low without chicken skins on the thighs and I believe it was a very healthy dish. I will definitely make it again.
Thank you very much.
Sam Bevan says
I made this recently when I had friends with kids coming to visit. It’s hard to know how fussy kids will be, so this had a good range of ingredients which I knew would appeal. I also like to cook ahead when I have guests coming so that I can just serve up when the time is right.
This was a smash hit. Super affordable, colourful, hearty veges, skin on-bone in chicken which is the juiciest kind. 10/10 will make again.
Sonja Boyes says
I look forward to trying this out today! I only have boneless/skinless thighs. Would you suggest browning first? or is that unnecessary…since no skin I assume no broiling at the end?
Jessica Gavin says
No need to brown the chicken first, just bread and fry 🙂
Vonnda says
I have skinless thighs you said bread them meaning putting egg and panko bread crumbs? Will the timing still be the same
Jessica Gavin says
Hi Vonda- I’m not sure where I said to bread them, but I would recommend browning them for 3 minutes on each side and then adding to the slow cooker. It will likely cook faster than bone-in, so check at the earliest timing. You can remove the chicken and cover with foil until the other ingredients are done the cooking, then reheat in the slow cooker if needed.
Rue says
Could you give me instruction for broiling for finishing touch ? How long and temperate etc etc. This is my very first time ever cooking and I want to make sure I am following instructions precisely. Thank You 🙂
Jessica Gavin says
Sure! It’s in the notes section of the recipe but here it is for your reference: To make the skin on the chicken crispy again after slow cooking, transfer the chicken to a foil-lined sheet pan. Brush chicken skin lightly with olive oil. Broil in the oven about 10 inches from the upper heating element, until the skin is crisp, about 3 to 7 minutes.
Tiffany says
So excited to try this, looks delicious and so simple to throw it all in while were running around enjoying summer!
Do you think cooking on low for 6-7 hours would dry out the chicken? Not sure if we’ll be back in 6 to check the temp & my
Pot will adjust to warming after the time is up ?
Thanks so much for sharing this!
Jenine says
I followed all the directions and found this quite bland, although the chicken was lovely and tender. Maybe some white wine in the sauce would have lifted the flavour.
Shae says
Can I use boneless skinless chicken breasts? I bought the wrong ones.
Jessica Gavin says
You can but just check for doneness sooner, about 160-165 degrees internal temperature.
Rita says
Loved this recipe from crockpot, but can you cook in oven. Doubling the recipe. What temp/ how long?
Liz Nichols says
Wow! Had a package of chicken thighs, so googled a recipe and found this. Amazing, loved it
Sassy says
If I were to make this for 2 people, so just 2 chicken thighs, would the quantity of liquid need to be reduced? We eat loads of veg so I would probably add more veg,just not sure if the liquid should be halved. Thanks for your help.
Jessica Gavin says
Keep the amount of liquid the same.
Alex says
I made this for the first time and it was delicious. It was enjoyed by the most finicky eater in my house. I am not a good cook but the recipe was so simple to follow, will definitely make again.
S Chow says
Thanks for the recipe! Made it tonight & my husband ate it up! Lunch & dinner for the next couple of days!
L says
Hi, I usually use bone in but only have boneless skinless thighs on hand. What adjustments would you make so that they don’t dry out too much? Thank you
Jillian says
I’m wondering the same! I defrosted boneless thighs I had and just realized this recipe has bones ?
Jessica Gavin says
I would check the doneness of the chicken breasts at the 2 hours on high, or 4 hours on low. Continue to cook until the internal temperature reaches 165 degrees F.
Harriet says
Thanks that was HELPFUL
Mary Gulotta says
Is flour a necessary ingredient in this dish? Does the chicken stock have to be unsalted?
Jessica Gavin says
Hi Mary- The flour thickens the sauce. However, a cornstarch slurry can be used instead if you want a gluten-free option. You can use salted chicken stock but I would cut back on the added salt in the recipe.
Scott says
Jessica,
Thanks for an easy, tasty dish.
I made it about four weeks ago.
My wife and daughter-in-law liked it so much I’m making it again.
This time I’m meal prepping it.
I have the veggies, browned chicken, and gravy set aside, individually in the fridge.
Tomorrow morning I will assemble it into the crockpot. Set temp to low.
In the evening we’ll come home to a wonderful meal.
Thanks again for such a great recipe.
Lee covec says
Would I be able to use dried thyme and rosemary in place of fresh?
Jessica Gavin says
Yes, I recommend adding 1/2 teaspoon of thyme and 1/2 teaspoon of rosemary to start.
Jared says
Am I able to use chicken thighs as well as chicken drumsticks? If so does the cooking time of the drumsticks differ?
Jessica Gavin says
Yes, you can use thighs and drumsticks. The cooking time should be around the same.
Melissa says
Do you think this would be still work out if I browned the chicken, then froze that along with the rest of the ingredients (to create a freezer meal to pop into a crockpot)?
Charlie Hyde says
I’ve made about five different slow cooker meals in the last couple of months and honestly this is my favorite recipe! The flavors just seemed to melt together in the sauce. I will definitely make this one again.
Maria Urbain says
In the pictures in your article, it shows pouring the sauce over the chicken already in the crockpot… but in the directions it says to add the liquid to the crock pot first. Also, the video states to cook on low for 2 to 4 hours, but I thought low was 4 to 6. Just wanted to point these out?? ANyway, I’m trying this tonight for the first time, wish me luck.
Jessica Gavin says
Hi Maria- I think you are ok adding in the sauce before or after the chicken. Please follow the times in the recipe. Thanks!
Krystalle says
Do you have to sauté the chicken or can you throw it right in the crockpot?
Jessica Gavin says
I like to saute the chicken to add more flavor to the skin and render some of the fat so the dish doesn’t get too greasy.
Mary says
I’d like to try this recipe but have only a 4 quart crockpot. Will that work or is it too small? I don’t see the recommended crockpot size anywhere unless I missed it. Thanks!
Jessica Gavin says
Hi Mary- I use a 6-quart crockpot. It will be pretty tight in there. I think you could still do 4 pieces of chicken but might have to back off on some of the vegetables to make everything fit.
Justin says
Hi there! I made this for the first time and it was very good. The corn component tasted outstanding. Great recipe.
Shirley says
I am planning on making this meal this week, will be doubling the ingredients. Does the cooking time change? Would it be 8 hours on low instead of 6? I’ve seen a few people ask but they haven’t had a reply. Looks like a delicious meal, my kids would love it! Thank you!
Jessica Gavin says
Hi Shirley- I haven’t doubled the recipe before but I would try the 6 hours, check for doneness, and then keep checking every 30 minutes until the chicken is cooked through and the vegetables are tender.
Hailey says
If I do this in the instant pot and use the “slow cook” setting should I follow the same cook time?
Jessica Gavin says
Yes, follow the same instructions using the slow cooker setting in the instant pot. You may need some time adjustment so keep an eye out for the doneness of the vegetables and chicken.
Kathleen Hansen says
can this recipe be doubled to make a larger meal? If so does cooking time change?
Jessica Gavin says
Hi Kathleen- I would try the 6 hours on low, check for doneness, and then keep checking every 30 minutes until the chicken is cooked through and the vegetables are tender.
Jon F. says
Just finished dinner and I must say this is delicious! The sauce came out a bit thicker than expected but still great. Crisped the skin under the broiler too! My wife & I and agreed to make this again. Cannot wait to try your other recipes. Either meatballs or meatloaf next up.
Thank you, Jon
Cherish Machendagose says
I made this for dinner tonight and it was delicious. The flavors were everywhere and the chicken was fall off the bone tender. Soooo good!
My grocery store didn’t have any corn on the cob so I substituted it with a can of mini cobs of corn and it worked out great. I also added celery and added maybe a half cup more of stock.
I will definitely be making this again and I will be checking out your other recipes for sure! 5 Stars! Thanks Jessica =)
Jennifer says
Making this tonight. Husband and I were tired of the same ol thing. Smells delicious so far! The kids keep asking when dinner is…that’s definitely a good sign.
Lauren says
Can you use canned or frozen corn?
Jessica Gavin says
Yes, I think canned or frozen corn will work well too.
Vickie Moseley says
Hi Jessica if used frozen corn, would it work best if i thawed it first
Jessica Gavin says
Hi Vicky- You do not need to defrost the frozen corn before adding it to the slow cooker.
Amanda says
If I’m going to double the number of chicken thighs used, does this change the cooking time?
Bobbi Brown says
My chicken thighs are still frozen. Can I put them in the crockpot and just cook for a longer period of time?
Jessica Gavin says
Hi Bobbi- I think it would be better to defrost the chicken so that the oter ingredients don’t get overcooked. Also he chicken would make it take a long time to reach the simmer point in the pot.
Donald Mccarthy says
That looks really good going to try and do that. And by the way I did your blackened salmon it was delicious..
Jessica Gavin says
Thank you for your feedback Donald!
Tanya says
Can you use turnips instead of potatoes? I want to make this recipe but want a low carb alternative.
Jessica Gavin says
Yes, turnips will work too!
Michael Redbourn says
four bone in chicken thighs for 4 people?
1 1/2 lb less 30% for the bone = 24 oz less 30% – about 4 oz of chicken per person.
Michael
Jessica Gavin says
Hi Michael- Great question! The serving size is one piece plus vegetables, but if you think your guests would eat more than it would feed two people. Please adjust according to your needs.
Alysha says
I added some green beans and it was AWESOME!!!!
Bria says
Could this be used in an instant pot?
Jessica Gavin says
Yes, I think you could use think in an instant pot. I would saute the chicken and then cook all the ingredients on high pressure for 10 minutes. Then remove the chicken and simmer the rest of the ingredients until the potatoes are tender, covering the pot may speed up the process. If the corn cooks faster then the potatoes, remove those when they’re done. Then make the gravy at the end when the stock is simmering. Let me know how it goes!
Eva says
Can this be made in a dutch oven and cooked in an oven? What temp/time would you recommend? Thanks
Karen says
I made this tonight and it is awesome!!!!!
LInda Janz says
can you warm up left overs in the Micro. I’d like to take for lunch at work and all that is avaiable is a micro wave ?
Jessica Gavin says
Yes, I reheat in the microwave all of the time 🙂
Allison says
Can I use chicken breasts with the skin on as a substitute for the thighs?
Jessica Gavin says
Yes! I would check for doneness earlier, at the 2 hours on high and 4 hours on low. If the breast is done and the vegetables are not, transfer the chicken to a plate to keep warm and continue cooking the vegetables until tender.
Maggie says
Thanks-Husby won’t eat dark chicken so I’m using breast &&&& no skin(didn’t have them)…I was curious about using breast!
Jessica Gavin says
Hi Maggie- You can definitely use chicken breasts. I would check at the earliest time point to check if the chicken is ready.
Sandy says
Can I use frozen corn on the cob pieces?
Jessica Gavin says
Yes, you can use frozen corn on the cobb pieces.
Judy says
Oh wow Jessica. Chicken thighs and corn on the cob. I think I died and went to heaven. : )
Jessica Gavin says
You sure did my friend!
Matt says
That looks really good.
Jessica Gavin says
Thanks Matt!
Joyce says
Soooooo good and easy!!
Jessica Gavin says
Thanks Joyce!
Lynda McGinley says
I am making this now but don’t see where to use the oil? 2 tabs for frying but where does the rest go? Also the video says 2-4 hours on low. Written recipe says 4-6. Which is it? Thx
Jessica Gavin says
Hi Linda- I apologize for the confusion! The recipe should just have 2 tablespoons oil for frying, it has been updated in the recipe. It should be 3-4 hours on high or 4-6 hours on low as the recipe indicates. Thank you!
Kristina Hackett says
Made this tonight.. Absolutely Delicious…
Jon says
Perfect way to usher in the Autumn slow-cooker season. Loved the sauce. Initially considered adding more stock to increase volume, but glad I didn’t: here was ample liquid and the flavors were nicely concentrated. Saw no reason to strain the liquid. Crisping the chicken skin under the broiler was the perfect finishing touch. The larder was a little light on onions and carrots so I added some celery for bulk… okay, but not particularly flavorful. In retrospect, I should have made the extra trip to the store. Wine pairing took some thought, but I was in a red mood and settled on a 2012 CMS Columbia Valley. Perfect. Bright fruit, low tannins and nice acidity. Chianti or Tempranillo would probably be good choices, as well… something with enough acid to play well with the sauce. Next time, I might try a Rhone white, maybe a Roussanne, and will probably put a splash in the slow cooker along with the stock and lemon juice. Thanks for another simple, tasty recipe!
Jessica Gavin says
Great feedback Jon! I loved how you broiled the skin right before serving. The wine pairing sounds amazing, I can’t wait until after I have the baby in october to try your suggestions just in time for the fall. Cheers!
Andrea says
My husband is a picky eater but I tried the recipe for a try. He was half way through the meal and asked if I could make it again the next night. The only change I did was use garlic powder (my garlic cloves were expired right when I planned on using them) and peas instead of carrots.
2 thumbs up 🙂
Sharon says
How much garlic powder did you use?