Ingredients
Scale
- 4 chicken thighs, bone-in (about 1 to 1 ½ pounds)
- 1 teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 1 cup red onion, diced (1 inch)
- 1 ½ cups carrots, cut into 1-inch pieces
- 1 pound baby red potatoes, halved (quarter if large)
- 1 ear corn, cut into 4 pieces
- 2 tablespoons garlic, roughly chopped
- 1 ¼ cup unsalted chicken stock
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Trim excess skin and fat from chicken thighs, then season with salt and pepper.
- Sear chicken in a hot skillet with olive oil for about 5 minutes on each side.
- Add vegetables to the slow cooker, layer with chicken on top, and sprinkle with herbs.
- Whisk together sauce ingredients and pour over chicken and vegetables.
- Cook on High for 2-4 hours or Low for 4-6 hours until chicken is cooked and potatoes are tender.
- Optional: Broil chicken for a few minutes for a crispy finish.
- Serve with strained sauce and lemon wedges.
Notes
Searing the chicken is crucial for flavor.
Adjust cooking times based on your slow cooker model.
Feel free to use your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100