Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs 1

Easy to make slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.

Slow cooker chicken thighs are the perfect meal for lazy Sunday suppers or busy weeknight dinner. Protein and hearty root vegetables simmer in a light lemon sauce that infuses tons of flavor. To elevate this dish, sauteing the chicken before adding it to the vessel adds golden brown hues to the skin and crisp texture.

The chicken thighs braise in a Crock-Pot, creating tender pieces of meat and vegetables that absorb the fragrant gravy. Adding in fresh rosemary and thyme creates an earthy and comforting flavor in the sauce. Make sure to drizzle a little extra all over. It’s a guaranteed meal time hit!


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.