Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs so delicious, I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.

Slow Cooker Chicken Thighs Recipe

Ingredients:

• 4 chicken thighs, bone-in, about 1 to 1 ½ pound
• 1 teaspoon kosher salt, plus more for seasoning
• ¼ teaspoon black pepper, plus more for seasoning
• 2 tablespoons olive oil
• 1 cup red onion, 1-inch dice
• 1 ½ cups carrots, 1-inch pieces
• 1 pound baby red potatoes, cut in half
• 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

1. Trim excess skin and fat from the chicken thighs.
2. Season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat, once hot add 2 tablespoons olive oil.
4. Add chicken skin-side down to the hot oil, cook until golden in color, 5 minutes.
5. Flip and cook for 2 minutes, transfer chicken to a clean plate.
6. Add onion, carrot, potatoes, corn, and garlic to the slow cooker.
7. In a medium-sized bowl whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
8. Add chicken, thyme, and rosemary to the slow cooker.
9. Cover and cook 2 to 4 hours on a high setting or 4 to 6 hours on a low setting, until the chicken is cooked through and potatoes are tender.
10. Transfer chicken and vegetables to serving plates.
11. Pour cooking liquid through a strainer if desired, whisk to combine, and season as desired.
12. Serve sauce and lemon wedges with the chicken dinner.