Slow Cooker Chicken Thighs Recipe

Blogger 02.12 Comment

deanna garcia

Looks great!👍 and pay attention people she did say she washed it! Thank you for your service. Bless you and stay safe.🙏

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Ingredients

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

Instructions

First, Trim excess skin and fat from the chicken thighs.

Next, Season both sides of chicken with salt and pepper.

Then, Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.

Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.

Flip chicken and cook 2 minutes, transfer to a clean plate.

Add onion, carrot, potatoes, corn, and garlic to slow cooker.

In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.

Add chicken, thyme, and rosemary to slow cooker.

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.

Transfer chicken and vegetables to serving plates.

Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.

Serve sauce and lemon wedges with the chicken dinner.

LOVE COOKING