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Chef Taha Ayad's Recipe Slow Cooker Chicken Thighs with Vegetables and Lemon-Herb Sauce

Slow Cooker Chicken Thighs with Vegetables and Lemon-Herb Sauce

These slow cooker chicken thighs cook over hearty vegetables in a savory lemon-herb sauce until tender. A quick skillet sear adds deeper flavor, while an optional broil helps restore crispness to the skin before serving.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 4 bone-in chicken thighs about 1 to 1 1/2 pounds total
  • kosher salt for seasoning the chicken
  • black pepper for seasoning the chicken
  • 2 tbsp olive oil
  • 1 cup red onion cut into 1-inch pieces
  • 1 ½ cups carrots cut into 1-inch pieces
  • 1 lb baby red potatoes halved
  • 1 ear corn cut into 4 pieces
  • 2 tbsp garlic roughly chopped
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
Lemon-Herb Sauce
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ¼ cups unsalted chicken stock
  • 3 tbsp all-purpose flour
  • 1 tbsp lemon juice
For Serving
  • 4 lemon wedges
  • kosher salt and black pepper to taste

Equipment

  • 6-Quart Slow Cooker
  • Large Skillet
  • Medium Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board
  • Chef’s Knife
  • Instant-Read Thermometer
  • Sheet Pan

Method
 

  1. Trim loose skin and thick pockets of excess fat from the chicken thighs, then season both sides with kosher salt and black pepper.
  2. Heat a large skillet over medium-high heat, then add the olive oil once the pan is hot.
  3. Place the chicken thighs skin-side down in the skillet and sear for about 5 minutes, until the skin is deeply golden and releases easily from the pan.
  4. Flip the thighs and cook for 2 minutes on the second side, then transfer them to a clean plate.
  5. Add the red onion, carrots, potatoes, corn, and garlic to a 6-quart slow cooker and spread them into an even layer.
  6. Arrange the seared chicken thighs skin-side up over the vegetables, then tuck the thyme and rosemary sprigs around the chicken.
  7. In a medium bowl, whisk together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the chicken stock, flour, and lemon juice until smooth and free of flour lumps.
  8. Pour the sauce around the chicken and over the vegetables, avoiding the browned skin as much as possible.
  9. Cover and cook for 2 to 4 hours on High or 4 to 6 hours on Low, until the chicken reaches 165°F at the thickest point and the potatoes are tender.
  10. Transfer the cooked chicken and vegetables to serving plates and remove the thyme and rosemary stems.
  11. For a smoother sauce, strain the cooking liquid and season it with additional salt and black pepper to taste.
  12. For crispier skin, place the chicken thighs skin-side up on a sheet pan and broil for 2 to 4 minutes, watching closely to prevent scorching.
  13. Serve the chicken with the vegetables, warm sauce, and lemon wedges.

Notes

  1. Keep the chicken skin facing upward in the slow cooker so it does not sit directly in the sauce.
  2. Begin checking for doneness at the lower end of the cooking range because slow cookers vary in temperature.
  3. If the chicken reaches 165°F before the potatoes are tender, transfer the thighs to a covered plate and continue cooking the vegetables.
  4. Broilers work quickly, so monitor the chicken continuously during the final crisping step.
  5. Pour the sauce around the chicken rather than directly over the skin to preserve as much texture as possible.
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