If you’re craving a cozy, utterly satisfying meal that practically makes itself, this Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe is going to become your new best friend. With tender, juicy chicken thighs slowly cooked alongside vibrant carrots, baby red potatoes, sweet corn, and aromatic herbs, every bite bursts with comfort and flavor. The rich herb jus ties everything together perfectly, making this dish as impressive as it is effortless. Trust me, once you try this recipe, you’ll be reaching for it on chilly evenings and whenever you need a hearty, soulful dinner.
Ingredients You’ll Need
This recipe calls for surprisingly simple but essential ingredients that each bring their own magic to the dish. From the savory bone-in chicken thighs to the fresh herbs and colorful vegetables, every element plays a vital role in creating the perfect balance of taste, texture, and color.
- 4 bone-in chicken thighs (681g): These give the dish rich flavor and stay juicy during slow cooking.
- 1 teaspoon kosher salt: Enhances the natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds just the right touch of mild heat.
- 2 tablespoons olive oil: Helps sear the chicken for extra depth of flavor.
- 1 cup red onion (120g), 1″ dice: Provides sweetness and a hint of sharpness as it cooks down.
- 1½ cups carrots (230g), 1″ pieces: Adds earthiness and vibrant color to the dish.
- 1 pound baby red potatoes, halved or quartered: These tenderize beautifully in the slow cooker and soak up all the juices.
- 1 ear corn, cut into 4 pieces: Offers a subtle sweetness and interesting texture contrast.
- 2 tablespoons garlic, roughly chopped: Infuses the dish with an irresistible aroma and flavor.
- 1¼ cup unsalted chicken stock (300ml): Forms the base of the luscious herb jus.
- 3 tablespoons all-purpose flour: Used to thicken the jus to a perfect consistency.
- 1 tablespoon lemon juice, plus 4 wedges for serving: Brightens up the dish with a fresh, zesty finish.
- 4 sprigs thyme: Adds an earthy, slightly minty herbal note.
- 2 sprigs rosemary: Gives a pine-like fragrance that complements the chicken perfectly.
How to Make Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe
Step 1: Season and Sear the Chicken
Begin by patting the bone-in chicken thighs dry and seasoning them generously with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs skin side down until golden and crisp, about 5 minutes. This step is key because it locks in flavor and gives the chicken a beautiful texture that slow cooking alone can’t achieve.
Step 2: Prepare the Vegetables
While the chicken sears, chop the red onion, carrots, baby red potatoes, and cut the ear of corn into pieces. Roughly chop the garlic, too. These fresh vegetables will create a bed of natural sweetness and heartiness that soak up all the wonderful herb jus flavors during cooking.
Step 3: Layer Ingredients in Slow Cooker
Place the red onions, carrots, potatoes, corn pieces, and garlic in the bottom of the slow cooker. Nestle the seared chicken thighs on top of the vegetables. This layering ensures the chicken juices drip down and infuse the veggies with flavor while they cook gently over the next two hours.
Step 4: Add Herbs and Liquids
Pour the unsalted chicken stock over the chicken and vegetables, then tuck the thyme and rosemary sprigs around the edges. The herbs will slowly release their fragrance, infusing the entire dish with rustic, aromatic notes that make the Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe truly unforgettable.
Step 5: Cook Low and Slow
Cover and set your slow cooker to low. Let all the ingredients meld together for about 2 hours until the chicken is tender and cooked through, and the vegetables are soft but not mushy. The slow cooking process ensures that every bite is both comforting and full of layered flavors.
Step 6: Thicken the Herb Jus
Once the cooking time is up, carefully remove the chicken and vegetables and keep warm. To make the jus, mix all-purpose flour with a little cold water to make a slurry, then stir it into the cooking liquid. Transfer the liquid to a saucepan and simmer gently until the sauce thickens to a silky, glossy consistency. Finish with a splash of lemon juice to brighten the jus perfectly.
Step 7: Plate and Pour
Return the chicken and vegetables to the plate and drizzle the rich herb jus generously over the top. Now you’re ready to enjoy the full magic of the Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe!
How to Serve Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra thyme leaves not only adds a pop of green but also infuses a fresh herbal brightness to each bite. Don’t forget an extra lemon wedge on the side to squeeze over—it truly elevates the flavors with a lively citrus punch.
Side Dishes
This dish shines on its own but pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. Garlic buttered crusty bread is also a winning side to soak up every last drop of the herb jus—a guaranteed crowd-pleaser.
Creative Ways to Present
For family-style dinners, serve everything in a rustic cast-iron skillet right from the slow cooker. If you’re impressing guests, plate the chicken thighs on a beautiful platter with vegetables arranged neatly around, and pour the jus just before serving for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting, making the dish even more delicious the next day.
Freezing
This Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe freezes beautifully. Portion out the chicken, vegetables, and jus into freezer-safe containers and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water if the sauce needs loosening. Reheating slowly helps maintain the tender texture and delicious flavors without drying out the chicken.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless chicken thighs will cook faster and still remain juicy, just reduce the cooking time slightly and keep an eye on them so they don’t dry out.
Is it okay to substitute fresh herbs with dried?
You can! Use about one-third the amount of dried thyme and rosemary since they are more concentrated. Add them at the beginning to allow the flavors to infuse well.
Can I add other vegetables?
Definitely. Green beans, parsnips, or mushrooms work wonderfully and add extra layers of flavor and texture to the dish.
How thick will the herb jus be?
The flour slurry thickens the jus to a smooth, medium consistency that coats the chicken and veggies beautifully without being too heavy.
Can I cook this recipe in an Instant Pot instead?
Yes! Use the sauté function to sear the chicken, then cook on high pressure for about 15 minutes with a natural release. Reduce the sauce afterward if needed.
Final Thoughts
I can’t recommend this Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe enough for anyone who loves a fuss-free, soul-warming meal. It’s a perfect combination of hearty chicken, wholesome veggies, and that irresistible herb jus that brings everything together with loving simplicity. Give it a try—you might just find your new favorite weeknight dinner!
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Slow Cooker Chicken Thighs with Vegetables and Herb Jus Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
This Slow Cooker Chicken Thighs recipe is a comforting, hearty dish perfect for an easy weeknight meal. Tender bone-in chicken thighs are slow-cooked to perfection alongside hearty vegetables including red onion, carrots, baby red potatoes, and corn. Aromatic herbs like thyme and rosemary infuse the dish with deep flavor, complemented by a savory garlic and chicken stock sauce thickened with flour and a splash of fresh lemon juice. This hands-off cooking approach provides a delicious, satisfying meal ready in just over two hours.
Ingredients
Chicken and Seasoning
- 4 bone-in chicken thighs (681g)
- 1 teaspoon kosher salt (7g), plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil (15ml)
Vegetables
- 1 cup red onion, 1-inch dice (120g)
- 1 ½ cups carrots, 1-inch pieces (230g)
- 1 pound baby red potatoes, halved or quartered if large (454g)
- 1 ear corn, cut into 4 pieces
- 2 tablespoons garlic, roughly chopped (20g)
Liquids and Herbs
- 1 ¼ cup unsalted chicken stock (300ml)
- 3 tablespoons all-purpose flour (26g)
- 1 tablespoon lemon juice (15ml), plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Prepare the chicken: Pat the bone-in chicken thighs dry with paper towels, then season generously with kosher salt and black pepper on all sides.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden brown and crisp, about 3-4 minutes per side. Remove from the skillet and set aside.
- Sauté vegetables: In the same skillet, add diced red onion, carrots, baby red potatoes, corn pieces, and chopped garlic. Cook, stirring occasionally, until onions become translucent and vegetables start to soften, about 5 minutes.
- Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker. Place seared chicken thighs on top. Sprinkle the flour evenly over the chicken and vegetables to help thicken the sauce during cooking.
- Add herbs and liquids: Pour the chicken stock and lemon juice over the chicken and vegetables. Tuck the thyme and rosemary sprigs among the ingredients.
- Cook low and slow: Cover the slow cooker and cook on low for 2 hours, or until the chicken is tender and fully cooked through and the vegetables are soft.
- Serve: Remove the herb sprigs, adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with lemon wedges for an added burst of citrus flavor.
Notes
- Searing the chicken before slow cooking helps develop better flavor and a more appealing texture on the skin.
- For thicker sauce, you can remove the lid during the last 15-20 minutes of cooking to allow some liquid to evaporate.
- You can swap baby red potatoes for Yukon Gold or fingerling potatoes if preferred.
- If you want a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- This recipe is great for meal prep and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
