Slow Cooker Chicken Thighs
Slow Cooker Chicken Thighs
Ingredients
4 chicken thighs with bone, (681 g) 1 to 1 1/2 pounds
1 teaspoon kosher salt (7 g) plus more for seasoning
1/4 teaspoon black pepper, plus seasoning
2 tablespoons of olive oil, (15 ml)
1 cup red onion, (120 g) 1-inch dice
1 1/2 cups carrots, (230 g) 1-inch slices
1 pound baby red potato, (454 g) cut in half
1 ear of corn, cut into 4 pieces
2 tablespoons roughly chopped garlic, (20 g)
1 1/4 cup unsalted chicken stock, (300 ml)
3 tablespoons all-purpose flour, (26 g)
1 tablespoon of lemon juice, plus 4 serving slices
4 sprigs of thyme
2 sprigs of rosemary
Instructions
- Trim excess skin and fat from chicken thighs.
- Season both sides of the chicken with salt and pepper.
- Heat a large saucepan over medium heat, warm and add 2 tablespoons of olive oil.
- Add chicken skin to hot oil, cook until golden brown, 5 minutes.
- Turn the chicken over and cook for 2 minutes, transfer to a clean plate.
- Add onions, carrots, potatoes, corn and garlic to the slow cooker.
- In a medium-sized bowl, beat 1 teaspoon of salt, 1/2 teaspoon of pepper, chicken stock, flour and lemon juice, add to the slow cooker.
- Add chicken, thyme and rosemary to the slow cooker.
- Cover and cook from 2 to 4 hours at high temperature or from 4 to 6 hours at low temperature, until the chicken is fried and the potatoes are soft.
- Transfer chicken and vegetables to a dish.
- If you wish, pour the working fluid through a strainer, beat, mix and season as desired.
- Serve the sauce and slices of lemon with chicken dinner.
This article is adaptedfrom this site.