Simple to make slow cooker chicken thighs presented with generous vegetables! Delicate bits of chicken, potatoes, carrots, and corn, all stewed in a lemon garlic spice sauce.
The chicken thighs braise in a Crock-Pot, making delicate bits of meat and vegetables that retain the fragrant sauce. Including new rosemary and thyme makes a natural and encouraging flavor in the sauce. Make a point to shower some additional everywhere. It’s a dependable feast time hit!

Ingredients :

4 chicken thighs, bone-in, around 1 to 1 ½ pounds
▢1 teaspoon genuine salt, in addition to something else for preparing
▢¼ teaspoon dark pepper, in addition to something else for preparing
▢2 tablespoons olive oil
▢1 cup red onion, 1-inch dice
▢1 ½ cups carrots, 1-inch pieces
▢1 pound child red potatoes, cut down the middle
▢1 ear corn, cut into 4 pieces

▢2 tablespoons garlic, generally slashed
▢1 ¼ cup unsalted chicken stock
▢3 tablespoons regular baking flour
▢1 tablespoon lemon juice, in addition to 4 wedges for serving
▢4 branches thyme
▢2 branches rosemary

Instructions :

Cut back abundance skin and excess from the chicken thighs.
Season the two sides with salt and pepper.

Heat an enormous skillet over medium-high intensity, when hot add 2 tablespoons olive oil.
Add chicken skin side down to the hot oil, cook untilgolden in variety, 5 minutes.
Flip and cook 2 minutes, move chicken to a spotless 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 delicate.
Move chicken and vegetables to serving plates.
Pour cooking fluid through a sifter whenever wanted, race to join and prepare as wanted.
Serve sauce and lemon wedges with the chicken supper.