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Easy Slow Cooker Lemon Garlic Chicken Thighs and Veggies photo

Slow Cooker Lemon Garlic Chicken Thighs and Veggies

This Slow Cooker Lemon Garlic Chicken is a flavor-packed, effortless meal ready to serve!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 pounds quartered red potatoes
  • 3 pounds bone-in skin-on chicken thighs
  • 4 teaspoons Tuscan-style seasoning *see notes
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 6 cloves minced garlic
  • 3 cups chicken stock
  • Juice of 2 lemons
  • 1 pound baby carrots
  • 1 pound trimmed green beans
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons chopped fresh Italian parsley

Equipment

  • Slow Cooker
  • Cutting board
  • Knife
  • Measuring spoons and cups
  • Whisk

Method
 

Cooking Instructions:
  1. Start by patting the chicken thighs dry with paper towels. Sprinkle the Tuscan-style seasoning, kosher salt, and black pepper generously over the chicken.
  2. For an extra layer of flavor, heat the olive oil in a skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 4-5 minutes until the skin is golden brown. This step is optional but adds a lovely depth to the dish.
  3. While the chicken is searing, wash and quarter the red potatoes. Trim the ends off the green beans and peel the baby carrots if desired.
  4. In your slow cooker, add the quartered red potatoes first as they take longer to cook. Next, place the seared chicken thighs on top of the potatoes. Scatter the minced garlic, baby carrots, and green beans over the chicken.
  5. In a bowl, whisk together the chicken stock and lemon juice. Pour this mixture over the chicken and vegetables in the slow cooker.
  6. Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is cooked through and the veggies are tender.
  7. Once the cooking time is up, remove the chicken and vegetables from the slow cooker and set aside. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the liquid remaining in the slow cooker and stir well. Turn the slow cooker to high and let it thicken for about 10 minutes.
  8. Return the chicken and veggies to the slow cooker, giving everything a gentle toss to combine. Serve hot, garnished with fresh Italian parsley for a pop of color and flavor!

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
  • Add a splash of chicken stock when reheating to keep it moist.