Slow Cooker Chicken Thighs

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My husband is a picky eater but I tried the recipe for a try. He was half way through the meal and asked if I could make it again the next night. The only change I did was use garlic powder (my garlic cloves were expired right when I planned on using them) and peas instead of carrots.

apdatet from:www.dinneratthezoo.com

Ingredients

•     4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
•     1 teaspoon kosher salt, (7g) plus more for seasoning
•     1/4 teaspoon black pepper, plus more for seasoning
•     2 tablespoons olive oil, (15ml)
•     1 cup red onion, (120g) 1-inch dice
•     1 1/2 cups carrots, (230g) 1-inch pieces
•     1 1/4 cup unsalted chicken stock, (300ml)
•     3 tablespoons all-purpose flour, (26g)
•     1 pound baby red potatoes, (454g) cut in half
•     1 ear corn, cut into 4 pieces
•     2 tablespoons roughly chopped garlic, (20g)
•     1 tablespoon lemon juice, plus 4 wedges for serving
•     4 sprigs thyme
•     2 sprigs rosemary

Instructions

1.     Trim excess skin and fat from the chicken thighs.
2.     Season both sides of chicken with salt and pepper.
3.     Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.
4.     Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
5.     Flip chicken and cook 2 minutes, transfer to a clean plate.
6.     Add onion, carrot, potatoes, corn, and garlic to slow cooker.
7.     In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
8.     Add chicken, thyme, and rosemary to slow cooker.
9.     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.
10.     Transfer chicken and vegetables to serving plates.
11.     Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
12.     Serve sauce and lemon wedges with the chicken dinner.