Slow Cooker Chicken Thighs


4.75 from 927 votes

Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings 4 servings

Course Entree

Cuisine American


• ▢ 4 chicken thighs, bone-in, about 1 to 1 ½ pounds
▢ 1 teaspoon kosher salt, plus more for seasoning
▢ ¼ teaspoon black pepper, plus more for seasoning
▢ 2 tablespoons olive oil
▢ 1 cup red onion, 1″ dice
▢ 1 ½ cups carrots, 1″ pieces
▢ 1 pound baby red potatoes, cut in half, quartered if large

• ▢ 1 ear corn, cut into 4 pieces

• ▢ 2 tablespoons garlic, roughly chopped

• ▢ 1 ¼ cup unsalted chicken stock

• ▢ 3 tablespoons all-purpose flour

• ▢ 1 tablespoon lemon juice, plus 4 wedges for serving

• ▢ 4 sprigs thyme

• ▢ 2 sprigs rosemary

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

• Sear Chicken – Place a large skillet over medium-high heat. Once hot, add olive oil. Add the chicken skin-side down. Sear until golden brown, about 5 minutes. Flip and continue cooking for 2 minutes. Transfer to a clean plate.

• Add Vegetables – To a 6-quart slow cooker, add onions, carrots, potatoes, corn, and garlic. Add the seared chicken on top of the vegetables, plus thyme, and rosemary.

• Prepare Sauce – In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, chicken stock, flour, and lemon juice. Add the sauce to the slow cooker.

• If desired, place the chicken on a sheet pan and broil to crisp the skin (see notes).Slow Cook – Cover and cook for 2 to 4 hours on the High setting, or 4 to 6 hours on the Low setting, or until the chicken is cooked through and potatoes are tender.

• To Serve – Transfer the chicken and vegetables to serving plates. If desired, strain the sauce liquid, and season with salt and pepper. Serve the meal with lemon wedges and sauce.


• Crispy Chicken Skin: To make the skin on the chicken crispy again after slow cooking, transfer the chicken to a foil-lined sheet pan. Brush lightly with olive oil and broil in the oven about 10 inches from the upper heating element, about 3 to 7 minutes.

• Make it Gluten-Free: Substitute all-purpose flour with 2 ½ tablespoons arrowroot powder, or 3 tablespoons cassava flour. Alternatively, make a slurry by mixing 1 ½ tablespoons cornstarch and 3 tablespoons water. Mix it into cooking liquid in the last 45 minutes of cooking.

• Storing: Cool and store in an airtight container for up to 5 days.

• Reheating: Cover and microwave on high setting in 30-second increments until hot.

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