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–+ servings

Slow Cooker Chicken Thighs

Prep: 15 mins
Cook: 2 hrs
Total Time: 2 hrs 15 mins
Yield: 4 servings
Course: Entree
Cuisine: American
Calories: 419kcal
Author: Jessica Gavin
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. 

Ingredients

  • 4 (681 g) chicken thighs bone-in, about 1 to 1 ½ pounds
  • 1 teaspoon (7 g) kosher salt plus more for seasoning
  • ¼ teaspoon black pepper plus more for seasoning
  • 2 tablespoons (15 ml) olive oil
  • 1 cup (120 g) red onion 1-inch dice
  • 1 ½ cups (230 g) carrots 1-inch pieces
  • 1 pound (454 g) baby red potatoes cut in half
  • 1 ear corn cut into 4 pieces
  • 2 tablespoons (20 g) garlic roughly chopped
  • 1 ¼ cup (300 ml) unsalted chicken stock
  • 3 tablespoons (26 g) all-purpose flour
  • 1 tablespoon lemon juice plus 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary

Special Equipment

Instructions

  • Trim excess skin and fat from the chicken thighs.
  • Season both sides with salt and pepper.
  • Heat a large skillet over medium-high heat, once hot add 2 tablespoons olive oil. 
  • Add chicken skin side down to the hot oil, cook untilgolden in color, 5 minutes. 
  • Flip and cook 2 minutes, transfer chicken to a clean plate.
  • Add onion, carrot, potatoes, corn, and garlic to slow cooker.
  • In a medium-sized bowl whisk together 1 teaspoon salt, ½ 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 setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
  • Transfer chicken and vegetables to serving plates.
  • Pour cooking liquid through a strainer if desired, whisk to combine and season as desired. 
  • Serve sauce 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. Brush lightly with olive oil and broil in the oven about 10 inches from the upper heating element, about 3 to 7 minutes. 

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
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.