Tender chicken thighs with crispy skin, baby potatoes, carrots, and onion served with a lemon-thyme flavored gravy.
Prep Time30 minutesmins
Cook Time3 hourshrs
Servings: 4
Author: Adapted from Jessica Gavin's Slow Cooker Chicken Thighs
Equipment
Oval-shaped Crockpot recommended
Ingredients
4large chicken thighsbone-in, with skin
1teaspoonkosher saltplus more for seasoning
¼teaspoonblack pepperplus more for seasoning
1cupred onioncut into 1-inch pieces
2cupscarrotscut into 1-inch pieces
1poundbaby red potatoescut in half
1tablespoonminced garlic
1 ¼cupchicken stock
3tablespoonsflour
2tablespoonlemon juicedivided
6sprigs thymeplus 1 tbsp. chopped thyme
Instructions
Trim excess skin from the chicken thighs.
Season both sides with salt and pepper.
Place onion, carrot, potatoes, and garlic in the crockpot.
In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and 1 tbsp. of lemon juice, and add to the slow cooker.
Add chicken to crockpot. Place thyme sprigs on the chicken and pour the remaining 1 tbsp of lemon juice over the chicken.
Cover and cook 3 hours on a high setting or 4 to 6 hours on a low setting until the chicken is cooked through and vegetables are tender.
Remove chicken thighs from the crockpot and place them on a foil-lined baking sheet. Broil thighs until the skin is crisped, about 4-5 minutes.
While chicken is broiling, use a ladle to scoop most of the crockpot juices into a small saucepan and bring to a boil. Turn heat down to a simmer and reduce the juices to a thin gravy consistency.
Sprinkle remaining 1 Tbsp. Chopped thyme over vegetables in the crock pot.