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(681g)chicken thighsbone-in, about 1 to 1 ½ pounds
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.