Slow Cooker Chicken Thighs
Ingredients
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2 sprigs Rosemary
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4 sprigs Thyme
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1 tablespoon Lemon juice, plus 4 wedges for serving
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3 tablespoons All-purpose flour
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1 1/4 cups Unsalted chicken stock
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2 tablespoons Roughly chopped garlic
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1 ear Corn, cut into 4 pieces
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1 pound Baby red potatoes
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1 1/2 cups Carrots
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1 cup Red onion
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2 tablespoons Olive oil
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1/4 teaspoon Black pepper
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1 teaspoon Kosher salt
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4 Bone-in chicken thighs
Method
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01Trim excess skin and fat from the chicken thighs.
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02Season both sides of chicken with salt and pepper.
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03Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.
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04Add chicken skin-side down to the hot oil, cook until skin is golden in color, 5 minutes.
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05Flip chicken and cook 2 minutes, transfer to a clean plate.
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06Add onion, carrot, potatoes, corn, and garlic to slow cooker.
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07In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
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08Add chicken, thyme, and rosemary to slow cooker.
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09Cover 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.
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10Transfer chicken and vegetables to serving plates.
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11Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
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12Serve sauce and lemon wedges with the chicken dinner.
