Whenever chicken is on sale at our local market I try to stock up.
This juicy crockpot chicken thighs recipe is cost-effective to make
when you have them frozen in the freezer waiting to be used.
PREP TIME
30 minutes
COOK TIME
6 hours
TOTAL TIME
6 hours 30 minutes
Ingredients
2 T. unsalted butter or extra virgin olive oil, divided
8 bone-in chicken thighs
Sea salt and black pepper, to taste
½ c. chicken broth, preferably organic
3-5 cloves garlic, finely minced
½ medium white onion, chopped
3 large carrots, chopped into chunks
1 lb. fingerling potatoes, cut into chunks
1 large lemon, sliced
3 T. fresh rosemary leaves, crushed
2 T. fresh parsley, finely chopped
Instructions
1. Melt one tablespoon butter (or heat olive oil) in a large
skillet over medium heat. Season chicken thighs with
salt and black pepper and transfer four of them to the
skillet. Brown chicken, approximately 3 minutes per
side, and transfer to a platter.
2. Repeat process with remaining butter (or olive oil) and
chicken thighs. Once browned, transfer remaining
chicken thighs to the platter with the first batch.
3. Deglaze skillet by adding the chicken broth and gently
scraping the bottom with a spatula to incorporate the
flavorful brown bits into the liquid. Remove from heat
and reserve the deglazing liquid. Set aside. YIELD: 6
4/27/24, 6:55 AM Juicy Crockpot Chicken Thighs Recipe – Slow Cooker Living
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4. Add garlic, onion, carrots, and potatoes to a 6-quart or
larger slow cooker crock and arrange the browned
chicken thighs on top. Spread 2/3 of the lemon slices
over the chicken and pour the chicken broth from the
skillet on top. Sprinkle with the crushed rosemary
leaves and season with additional salt and black pepper,
if desired.
5. Cover and cook on high for 3 hours or low for 6 hours.
When cook time is complete, discard lemon slices and
serve immediately with chopped fresh parsley and the
remaining (uncooked) lemon slices cut into small
wedges for garnish. Enjoy!
Notes
Cook Time: 6 hours on low (as the recipe mentions) or 3 hours on high
Nutrition Information
Yield6Serving Size1Amount Per ServingCalories513Total Fat30gSaturated Fat10gTrans Fat0gUnsaturated Fat20gCholesterol232mgSodium447mgCarbohydrates21gFiber3gSugar2gProtein43g
