Slow Cooker Chicken Thighs


  • 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


  1. Trim excess skin and fat from the chicken thighs. 
  2. Season both sides of chicken with salt and pepper.
  3. Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil. 
  4. Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes. 
  5. Flip chicken and cook 2 minutes, transfer to a clean plate. 
  6. Add onion, carrot, potatoes, corn, and garlic to slow cooker.
  7. In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
  8. Add chicken, thyme, and rosemary to slow cooker. 
  9. 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.
  10. Transfer chicken and vegetables to serving plates. 
  11. Pour cooking liquid through a strainer if desired, whisk to combine and season as desired. 
  12. Serve sauce and lemon wedges with the chicken dinner.

Base Recipe adapted from this SITE

Slow Cooker Chicken Thighs
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