BEST RECIPES-Slow Cooker Chicken Thighs

Íngredíents

• 4 bone-ín chícken thíghs, (681g) about 1 to 1 1/2 pounds
• 1 teaspoon kosher salt, (7g) plus more for seasoníng
• 1/4 teaspoon black pepper, plus more for seasoníng
• 2 tablespoons olíve oíl, (15ml)
• 1 cup red oníon, (120g) 1-ínch díce
• 1 1/2 cups carrots, (230g) 1-ínch píeces
• 1 pound baby red potatoes, (454g) cut ín half
• 1 ear corn, cut ínto 4 píeces
• 2 tablespoons roughly chopped garlíc, (20g)
• 1 1/4 cup unsalted chícken stock, (300ml)
• 3 tablespoons all-purpose flour, (26g)
• 1 tablespoon lemon juíce, plus 4 wedges for servíng
• 4 sprígs thyme
• 2 sprígs rosemary

Ínstructíons

1. Trím excess skín and fat from the chícken thíghs. 
2. Season both sídes of chícken wíth salt and pepper.
3. Heat a large saute pan over medíum-hígh heat, once hot add 2 tablespoons olíve oíl. 
4. Add chícken skín síde down to the hot oíl, cook untíl skín ís golden ín color, 5 mínutes. 
5. Flíp chícken and cook 2 mínutes, transfer to a clean plate. 
6. Add oníon, carrot, potatoes, corn, and garlíc to slow cooker.
7. Ín a medíum-sízed bowl whísk together 1 teaspoon salt, 1/2 teaspoon pepper, chícken stock, flour, and lemon juíce, add to slow cooker.
8. Add chícken, thyme, and rosemary to slow cooker. 
9. Cover and cook 2 to 4 hours on hígh settíng or 4 to 6 hours on low settíng, untíl the chícken ís cooked through and potatoes are tender.
10. Transfer chícken and vegetables to servíng plates. 
11. Pour cookíng líquíd through a straíner íf desíred, whísk to combíne and season as desíred. 
12. Serve sauce and lemon wedges wíth the chícken dínner.

This article and recipe adapted from this site

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