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Welcome to a culinary adventure where simplicity meets flavor. Imagine coming home to a meal that has been lovingly simmering all day, filling your kitchen with enticing aromas. Our Slow Cooker Chicken Thighs recipe promises just that—tender chicken paired with hearty vegetables, all enveloped in a zesty lemon garlic herb sauce. Perfect for a relaxed Sunday dinner or a hectic weeknight, this dish is a surefire way to gather your family around the table.
Why You’ll Love This Recipe
This recipe is a delightful combination of convenience and taste. The slow cooker does all the hard work, allowing you to enjoy a gourmet meal with minimal effort. The chicken turns out juicy and flavorful, while the vegetables soak up the delicious broth, creating a well-rounded dish. Plus, the added touch of rosemary and thyme gives it a comforting, earthy aroma that’s hard to resist.
Kitchen Equipment You’ll Need
- Slow cooker (Crock-Pot)
- Large skillet
- Medium-sized bowl
- Whisk
- Strainer (optional)
Ingredients
- 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 cups unsalted chicken stock
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Step-by-Step Instructions
- Trim excess skin and fat from the chicken thighs. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil.
- Add chicken skin side down to the hot oil, and cook until golden, about 5 minutes. Flip and cook for an additional 2 minutes. Transfer chicken to a clean plate.
- Add onion, carrot, potatoes, corn, and garlic to the slow cooker.
- In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and lemon juice. Add to the slow cooker.
- Add chicken, thyme, and rosemary to the slow cooker.
- Cover and cook for 2 to 4 hours on the high setting or 4 to 6 hours on the 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.
Tips for Success
- For extra flavor, don’t skip browning the chicken before adding it to the slow cooker.
- Ensure the vegetables are cut into uniform sizes to promote even cooking.
- Adjust the seasoning at the end if necessary to suit your taste.
Additional Tips and Variations
- Try adding other vegetables like bell peppers or zucchini for more variety.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Protein: 25g
- Fat: 18g
- Carbohydrates: 20g
Frequently Asked Questions (FAQ)
Can I use boneless chicken thighs? Absolutely! Boneless thighs will also work well, though the cooking time may be slightly reduced.
Can I make this recipe ahead of time? Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days. Reheat gently before serving.
Conclusion
There you have it—a delicious and hearty meal that’s as easy as it is satisfying. Give this Slow Cooker Chicken Thighs recipe a try and let it become a staple in your household. Don’t forget to share your culinary creations and experiences with us. Bon appétit!
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