Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs

Recipe by Jade


Prep time


Cooking time






  • 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


  • Trim excess skin and fat from the chicken thighs.
  • Season both sides of chicken with salt and pepper.
  • 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.
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