Slow Cooker Chicken Thighs and Vegetables


  • 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


  • Trim excess skin and fat from the chicken thighs.
  • Season either side of chicken with salt and pepper.
  • Heat an outsized saute pan over medium-high heat, once hot add a pair of tablespoons vegetable oil.
  • Add chicken skin aspect right down to the recent oil, cook till skin is golden in color, 5 minutes.
  • Flip chicken and cook a pair of minutes, transfer to a clean plate.
  • Add onion, carrot, potatoes, corn, and garlic to slow cooking utensil.
  • in an exceedingly medium-sized bowl whisk along one teaspoon salt, 1/2 teaspoon pepper, chicken broth, flour, and juice, increase slow cooking utensil.
  • Add chicken, thyme, and rosemary to slow cooking utensil.
  • cowl and cook a pair of to four hours on high setting or four to six hours on low setting, till the chicken is medium through and potatoes area unit tender.
  • Transfer chicken and vegetables to serving plates.
  • Pour change of state liquid through a filter if desired, whisk to mix and season as desired.
  • Serve sauce and lemon wedges with the chicken dinner.


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