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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" 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) garlic roughly chopped
  • 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

Special Equipment

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 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

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.