Slow Cooker Chicken Thighs
Yield: 4 servings
Calories: 419kcal
Deliciously tender slow cooker chicken thighs cooked to perfection!
Ingredients
- 4 (681 g) chicken thighs, bone-in, about 1 to 1 ½ pounds
- 1 teaspoon (7 g) kosher salt, plus more for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- 2 tablespoons (15 ml) olive oil
- 1 cup (120 g) red onion, 1" dice
- 1 ½ cups (230 g) carrots, 1" pieces
- 1 pound (454 g) baby red potatoes, cut in half, quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons (20 g) roughly chopped garlic
- 1 ¼ cup (300 ml) unsalted chicken stock
- 3 tablespoons (26 g) all-purpose flour
- 1 tablespoon (15 ml) 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.
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 1/2 tablespoons arrowroot powder, or 3 tablespoons cassava flour. Alternatively, make a slurry by mixing 1 1/2 tablespoons of cornstarch and 3 tablespoons of water. Mix it into the cooking liquid in the last 45 minutes of cooking.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave on high setting in 30-second increments until hot.
Nutrition
Calories: 419kcal | Carbohydrates: 36g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 499mg | Potassium: 241mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8400IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 1.4mg
Recipe Link
Recipe Video