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-inch dice
1 ½ cups carrots, 1-inch pieces
1 pound baby red potatoes, cut in half
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
Trim excess skin and fat from the chicken thighs.
Season both sides with salt and pepper.
Heat a large skillet over medium-high heat, once hot add 2 tablespoons olive oil.
Add chicken skin side down to the hot oil, cook untilgolden in color, 5 minutes.
Flip and cook 2 minutes, transfer chicken to a clean plate.
Add onion, carrot, potatoes, corn, and garlic to slow cooker.
In a medium-sized bowl whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
Add chicken, thyme, and rosemary to slow cooker.
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.
Transfer chicken and vegetables to serving plates.
Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
Serve sauce and lemon wedges with the chicken dinner.