SLOW COOKER CHICKEN THIGHS

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Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 2 hrs 15 mins | Servings: 4

The pieces of chicken are incredibly tender and juicy with hearty vegetables like potatoes, carrots, and corn cooked in a scrumptious lemon garlic herb sauce. My kind of meal on a lazy Sunday and my go-to for busy weeknight dinner.

Ingredients

4 chicken thighs, bone-in, about 1 to 1” pounds

1 tsp kosher salt, plus more for seasoning

¼ tsp black pepper, plus more for seasoning

2 tbsp olive oil

1 c. red onion, 1” dice

1 ½ c. carrots, 1” pieces

1 lb baby red potatoes, cut in half

1 ear corn, cut into 4 pieces

2 tbsp garlic, roughly chopped

1 ¼ c. unsalted chicken stock

3 tbsp all-purpose flour

1 tbsp lemon juice, plus 4 wedges for serving

4 sprigs thyme

2 sprigs rosemary

How to make Slow Cooker Chicken Thighs

Step 1: From the chicken thighs, trim the excess skin and fat. Then, season all sides of the thighs with salt and pepper.

Step 2: On medium-high, heat a large skillet. Add in 1 tbsp olive oil along with the chicken skin-side down and cook for about 5 minutes until golden.

Step 3: Turn on the other side and continue to cook the chicken thighs for another 2 minutes. To a clean plate, transfer the chicken when done.

Step 4: To a slow cooker, add the onion, carrot, potatoes, corn, and garlic.

Step 5: Whisk a tsp salt, half a tsp pepper, chicken stock, flour, and lemon juice in a medium-sized bowl. Then, add this to the slow cooker.

Step 6: To the slow cooker, add in the chicken, thyme, and rosemary. Cover, set on high, and cook for 2 to 4 hours or on low for 4 to 6 hours until the chicken is thoroughly cooked and the potatoes are tender.

Step 7: To a serving plate, transfer the chicken and veggies.

Step 8: If desired, pour the cooking liquid through a strainer and into a bowl. Whisk and season according to taste.

Step 9: Serve the chicken dinner with the sauce and some lemon wedges. Enjoy!

Note:

To a foil-lined sheet pan, transfer the chicken and lightly brush with olive oil. Place in the oven about 10 inches away from the upper heating element and broil for about 3 to 7 minutes. This step guarantees crispy chicken skin.

Nutrition Facts:

Amount Per Serving: Calories 419 | Calories from Fat 171 | Fat 19g 29% | Saturated Fat 3g 15% | Polyunsaturated Fat 2g | Monounsaturated Fat 10g | Cholesterol 105mg 35% | Sodium 499mg 21%| Potassium 241mg 7% | Carbohydrates 36g 12% | Fiber 5g 20% | Sugar 5g 6%| Protein 27g 54% | Vitamin A 8400IU 168% | Vitamin C 11.6mg 14% | Calcium 20mg 2% | Iron 1.4mg 8%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...