Description
A tender, flavorful one-pot meal featuring succulent bone-in chicken thighs slow-cooked with hearty vegetables in a savory sauce. Perfect for busy weeknights with minimal prep and maximum flavor.
Ingredients
Units
Scale
- 4 (681g) bone-in chicken thighs
- 1 teaspoon (7g) kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 2 tablespoons (15ml) olive oil
- 1 cup (120g) red onion, 1″ dice
- 1 1/2 cups (230g) carrots, 1″ pieces
- 1 pound (454g) baby red potatoes, halved or quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons (20g) garlic, roughly chopped
- 1 1/4 cup (300ml) unsalted chicken stock
- 3 tablespoons (26g) all-purpose flour
- 1 tablespoon (15ml) lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Prepare Chicken
Trim excess skin and fat from the chicken thighs. Season both sides generously with salt and pepper, ensuring even coverage for consistent flavor throughout the meat. - Sear Chicken
Place a large skillet over medium-high heat. Once hot, add olive oil and allow it to shimmer. Add the chicken skin-side down and sear until the skin turns golden brown and crispy, about 5 minutes. Flip and continue cooking for 2 minutes to seal in the juices. Transfer to a clean plate. - Add Vegetables
To a 6-quart slow cooker, add the diced onions, carrot pieces, halved potatoes, corn segments, and chopped garlic, distributing them evenly across the bottom. Place the seared chicken on top of the vegetable bed, then add the thyme and rosemary sprigs. - Prepare Sauce
In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, chicken stock, flour, and lemon juice until completely smooth with no lumps. Pour this sauce mixture evenly over the chicken and vegetables in the slow cooker. - Slow Cook
Cover the slow cooker with its lid and cook for 2 to 4 hours on the High setting, or 4 to 6 hours on the Low setting. The dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. - Crisp the Skin (Optional)
If desired, transfer the cooked chicken pieces to a foil-lined sheet pan. Brush the skin lightly with olive oil and broil in the oven about 10 inches from the upper heating element for 3 to 7 minutes, until the skin becomes crispy again. - To Serve
Transfer the chicken and vegetables to serving plates. If desired, strain the cooking liquid from the slow cooker, season with additional salt and pepper to taste, and serve as a sauce alongside the meal. Garnish with fresh lemon wedges for squeezing over the dish.
Notes
- 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 1/2 tablespoons arrowroot powder, or 3 tablespoons cassava flour. Alternatively, make a slurry by mixing 1 1/2 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.
- Vegetable Substitutions: Feel free to use seasonal vegetables like sweet potatoes, parsnips, or butternut squash in place of some of the vegetables listed.
- Wine Addition: For added depth of flavor, replace 1/4 cup of the chicken stock with dry white wine.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 510kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 145mg
