Slow Cooker Chicken Thighs


4 chicken thighsbone-in, about 1 to 1 ½ pounds

1 teaspoon kosher saltplus more for seasoning

¼ teaspoon black pepperplus more for seasoning

2 tablespoons olive oil

1 cup red onion1-inch dice

1 ½ cups carrots1-inch pieces

1 pound baby red potatoescut in half

1 ear corncut into 4 pieces

2 tablespoons garlicroughly chopped

1 ¼ cup unsalted chicken stock

3 tablespoons all-purpose flour

1 tablespoon lemon juiceplus 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.


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