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–+ servings
Slow Cooker Chicken Thighs

Savory Slow Cooker Chicken Thighs That Melt in Your Mouth

Discover the comforting flavors of Slow Cooker Chicken Thighs with Vegetables, a delicious and effortless meal perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs substitute with skinless thighs for a lighter option
  • 1 tablespoon kosher salt adjust based on taste preference
  • 1 teaspoon black pepper can be replaced with white pepper
  • 2 tablespoons olive oil any cooking oil can substitute
For the Vegetables
  • 1 medium red onion yellow or white onions can be used as alternatives
  • 2 medium carrots can substitute with parsnips or sweet potatoes
  • 1.5 pounds baby red potatoes Yukon Gold or fingerling potatoes may also be suitable
  • 1 cup corn frozen or canned corn can replace fresh corn on the cob
  • 4 cloves garlic use garlic powder if fresh is unavailable
For the Sauce
  • 2 cups unsalted chicken stock substitute with vegetable stock for a vegetarian version
  • 1 tablespoon all-purpose flour make it gluten-free using arrowroot or cornstarch
  • 1 tablespoon lemon juice fresh lemon is recommended
  • 1 teaspoon thyme fresh herbs add earthiness; dried herbs can be used
  • 1 teaspoon rosemary fresh or dried

Equipment

  • 6-quart slow cooker
  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Trim excess skin and fat from the chicken thighs. Season both sides with kosher salt and black pepper.
  2. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden-brown. Flip and sear an additional 2 minutes.
  3. Add Vegetables: Layer diced onions, carrots, potatoes, corn, and minced garlic in the slow cooker. Mix gently. Place seared chicken on top.
  4. Prepare the Sauce: Whisk together chicken stock, flour, and lemon juice in a bowl. Add salt and pepper to taste.
  5. Slow Cook: Pour sauce over the chicken and vegetables. Cook on high for 2-4 hours or low for 4-6 hours until chicken is 165°F.
  6. Serve: Broil chicken for crispiness if desired. Drizzle sauce over chicken and vegetables and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Adjust seasoning based on personal preference. For gluten-free options, use arrowroot or cornstarch instead of flour.

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