Slow Cooker Chicken Thighs

Easy to make slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.

Ingredients

• 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, 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

Slow Cooker Chicken Thighs

• 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. 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. 
3. Flip and cook 2 minutes, transfer chicken to a clean plate. Add onion, carrot, potatoes, corn, and garlic to slow cooker.
4. 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. 
5. 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.
6. Transfer chicken and vegetables to serving plates. Pour cooking liquid through a strainer if desired, whisk to combine and season as desired. 
7. Serve sauce and lemon wedges with the chicken dinner.

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