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Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Thighs recipe delivers tender, juicy chicken packed with the flavors of garlic, herbs, and fresh vegetables, perfectly slow-cooked for a comforting and hearty meal. Combining bone-in chicken thighs with carrots, baby red potatoes, corn, and a rich chicken stock gravy, this dish is both simple and satisfying, ideal for a cozy family dinner.

Ingredients

Scale

Chicken and Seasoning

  • 4 (681g) bone-in chicken thighs
  • 1 teaspoon (7g) kosher salt, plus more for seasoning
  • ¼ teaspoon black pepper, plus more for seasoning
  • 2 tablespoons (15ml) olive oil

Vegetables

  • 1 cup (120g) red onion, 1″ dice
  • 1 ½ 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

Sauce and Herbs

  • 1 ¼ 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

  1. Season the Chicken: Pat the chicken thighs dry. Season both sides generously with kosher salt and black pepper to enhance flavor before cooking.
  2. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. This develops flavor and locks in juices.
  3. Prepare the Slow Cooker: Place the diced red onions, carrots, halved baby red potatoes, and corn pieces at the bottom of the slow cooker to create a vegetable bed.
  4. Add Aromatics and Herbs: Scatter the roughly chopped garlic, thyme sprigs, and rosemary sprigs over the vegetables for fragrant infusion during cooking.
  5. Arrange Chicken on Vegetables: Place the seared chicken thighs on top of the vegetables in the slow cooker, positioning skin-side up to retain crispness and flavor.
  6. Add Liquid and Lemon Juice: Pour the unsalted chicken stock evenly over the chicken and vegetables. Add 1 tablespoon of lemon juice to brighten the flavors during cooking.
  7. Cook Slowly: Cover the slow cooker and cook on low for 2 hours until the chicken is tender and cooked through, and the vegetables are soft.
  8. Prepare Gravy: After cooking, remove the chicken and vegetables and set aside. In a small bowl, mix the all-purpose flour with some cold water to create a smooth slurry.
  9. Thicken the Sauce: Pour the cooking liquid remaining in the slow cooker into a saucepan. Bring it to a gentle simmer, then whisk in the flour slurry. Continue stirring until the sauce thickens into a gravy-like consistency.
  10. Serve: Plate the chicken thighs with the cooked vegetables, spoon the thickened sauce over the top, and garnish with fresh lemon wedges for extra zest. Serve warm and enjoy!

Notes

  • For a richer flavor, sear the chicken thighs well before adding to the slow cooker.
  • If you want a thicker gravy, you can add a bit more flour slurry gradually until desired consistency is reached.
  • Feel free to substitute baby red potatoes with Yukon gold or fingerlings for variety.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Make sure to discard thyme and rosemary sprigs before serving.

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Find it online: https://yummykitchenmagic.com/slow-cooker-chicken-thighs-with-vegetables-and-herb-infused-broth-recipe/