Slow Cooker Chicken Thighs

2020-01-14 13:36:04


  • 4 bone-in chicken thighs (681g) about 1 to 1 1/2 pounds
  • 1 teaspoon kosher salt (7g) plus more for seasoning
  • 1/4 teaspoon black pepper plus more for seasoning
  • 2 tablespoons olive oil (15ml)
  • 1 cup red onion (120g) 1-inch dice
  • 1 1/2 cups carrots (230g) 1-inch pieces
  • 1 pound baby red potatoes (454g) cut in half
  • 1 ear corn cut into 4 pieces
  • 2 tablespoons roughly chopped garlic (20g)
  • 1 1/4 cup unsalted chicken stock (300ml)
  • 3 tablespoons all-purpose flour (26g)
  • 1 tablespoon lemon juice plus 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary


  1. Trim excess skin and fat from the chicken thighs.
  2. Season both sides of chicken with salt and pepper.
  3. Heat a large saute pan over medium-high heat once hot add 2 tablespoons olive oil.
  4. Add chicken skin side down to the hot oil cook until skin is golden in color 5 minutes.
  5. Flip chicken and cook 2 minutes transfer to a clean plate.
  6. Add onion carrot potatoes corn and garlic to slow cooker.
  7. In a medium-sized bowl whisk together 1 teaspoon salt 1/2 teaspoon pepper chicken stock flour and lemon juice add to slow cooker.
  8. Add chicken thyme and rosemary to slow cooker.
  9. 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.
  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.

This article and recipe adapted from this site

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