Slow Cooker Crockpot Chicken Thighs.

Prep Time: 15 mins | Cook Time: 2 hrs | Total Time: 4 hrs 15 mins

Calories: 419kcal


  • 4 chicken thighs(681g) about 1 to 1 1/2 pounds
  • 1 teaspoon kosher salt(7g) plus more for seasoning
  • 1/4 teaspoon black pepperplus 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 pound baby red potatoes(454g) cut in half
  • 1 ear corncut into 4 pieces
  • 2 tablespoons roughly chopped garlic(20g)
  • 1 1/4 cup unsalted chicken stock(300ml)
  • 3 tablespoons all-purpose flour(26g)
  • 1 tablespoon lemon juiceplus 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary



  • Trim excess skin and fat from the chicken thighs.
  • Season both sides of chicken with salt and pepper.
  • Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.
  • Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
  • Flip chicken and cook 2 minutes, transfer to a clean plate.
  • Add onion, carrot, potatoes, corn, and garlic to slow cooker.
  • In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 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.



What are some of your favorite slow cooker recipes? Comment below!

with love,



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