Description
This Slow Cooker Chicken Thighs recipe features tender, juicy bone-in chicken thighs cooked low and slow with a flavorful medley of vegetables including carrots, baby red potatoes, red onion, and corn. Infused with fresh herbs like thyme and rosemary, garlic, and enhanced by a simple homemade gravy made with chicken stock and flour, this comforting dish is perfect for an effortless, hearty meal.
Ingredients
Scale
Chicken and Seasoning
- 4 (681g) bone-in chicken thighs
- 1 teaspoon (7g) kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons (15ml) olive oil
Vegetables
- 1 cup (120g) red onion, 1″ dice
- 1 ½ cups (230g) carrots, 1″ pieces
- 1 pound (454g) baby red potatoes, halved or quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons (20g) garlic, roughly chopped
Liquids and Herbs
- 1 ¼ cup (300ml) unsalted chicken stock
- 3 tablespoons (26g) all-purpose flour
- 1 tablespoon (15ml) lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Season and Sear Chicken: Pat the chicken thighs dry, then season both sides 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 brown and crispy, about 4-5 minutes per side. This step locks in flavor and texture before slow cooking.
- Prepare Vegetables: While searing the chicken, dice the red onions, chop carrots into 1-inch pieces, halve or quarter large baby potatoes, and cut the ear of corn into four pieces. Roughly chop the garlic to release its aroma.
- Layer Ingredients in Slow Cooker: Place the carrots, potatoes, corn, and red onions in the base of the slow cooker. Add the garlic, then nestle the seared chicken thighs on top. Tuck in the sprigs of thyme and rosemary evenly around the chicken and vegetables.
- Add Liquids and Flour: In a small bowl, lightly whisk together the chicken stock and flour until smooth to prevent lumps. Pour this mixture evenly over the chicken and vegetables in the slow cooker to create a savory cooking liquid that will turn into gravy.
- Cook Low and Slow: Cover and cook on low for 2 hours or until the chicken is fully cooked, tender, and the vegetables are soft. The slow cooking process melds flavors and yields perfectly moist chicken thighs.
- Finish with Lemon Juice: Once cooked, drizzle the 1 tablespoon of lemon juice over the cooked dish to brighten the flavors. Adjust seasoning with additional salt and pepper to taste if needed.
- Serve: Serve the slow-cooked chicken thighs with the vegetables and ladle some of the flavorful gravy over top. Garnish with lemon wedges on the side for an extra touch of citrus that guests can add as desired.
Notes
- Searing the chicken before slow cooking enhances flavor and texture but can be omitted to speed up the preparation.
- Use bone-in chicken thighs for juicier and more flavorful results compared to boneless.
- The homemade gravy thickens nicely from the flour and chicken stock; if you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking to reduce liquid.
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
