Description
This Slow Cooker Chicken Thighs recipe offers tender, flavorful chicken cooked alongside hearty vegetables in a rich, herb-infused broth. Perfect for an easy and comforting meal, this dish combines bone-in chicken thighs with carrots, red potatoes, corn, and a fragrant mix of thyme and rosemary, all slow-cooked to juicy perfection.
Ingredients
Scale
Chicken and Seasoning
- 4 (681g) bone-in chicken thighs
- 1 teaspoon (7g) kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons (15ml) olive oil
Vegetables
- 1 cup (120g) red onion, 1″ dice
- 1 ½ cups (230g) carrots, 1″ pieces
- 1 pound (454g) baby red potatoes, halved or quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons (20g) garlic, roughly chopped
Liquids & Herbs
- 1 ¼ cup (300ml) unsalted chicken stock
- 3 tablespoons (26g) all-purpose flour
- 1 tablespoon (15ml) lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Season the Chicken: Pat the bone-in chicken thighs dry and season them generously with kosher salt and black pepper on both sides.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden and crispy, about 4-5 minutes per side. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the diced red onion, carrots, and garlic. Sauté for 3-5 minutes until fragrant and slightly softened.
- Prepare the Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the baby red potatoes and corn pieces on top.
- Make the Sauce: Sprinkle the all-purpose flour over the vegetables in the slow cooker and stir to coat. Pour in the unsalted chicken stock and lemon juice, mixing gently to incorporate the flour and create a slightly thickened base.
- Add Herbs and Chicken: Place the browned chicken thighs on top of the vegetables. Tuck the thyme and rosemary sprigs around the chicken for infused flavor.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through, and the vegetables are soft.
- Final Seasoning and Serve: Remove the herbs sprigs. Adjust seasoning with additional salt and pepper if needed. Serve the chicken and vegetables warm with lemon wedges on the side for squeezing over.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- You can substitute chicken thighs with bone-in chicken breasts but adjust cooking time to ensure doneness.
- If you prefer, use quick-cooking vegetables like green beans or bell peppers, but add them later in the cooking to avoid overcooking.
- Leftovers store well refrigerated for up to 3 days and freeze nicely for up to 2 months.
