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

Scale

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

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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