Slow Cooker Lemon Garlic Chicken Thighs and Veggies

Name: Slow Cooker Lemon Garlic Chicken Thighs and Veggies
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 serving
Ingredients: 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 tablespoon cornstarch; 2 tablespoon water; 2 tablespoons chopped fresh Italian parsley

User Reviews

3.0

3 reviews

Average

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8
Calories
443 kcal
Course
Main Course, Dinner
Cuisine
American

Slow Cooker Lemon Garlic Chicken Thighs and Veggies

Gemma White

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Slow Cooker Lemon Garlic Chicken Thighs and Veggies is a hearty and flavorful meal! Filled with tender veggies and tuscan herbed spice chicken that all get cooked in a lemon garlic sauce.

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Ingredients

Servings

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 tablespoon cornstarch
2 tablespoon water
2 tablespoons chopped fresh Italian parsley

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Instructions

Place 2 pounds quartered red potatoes in the bottom of your 6 quart slow cooker. Season both sides of 3 pounds bone-in skin on chicken thighs with 4 teaspoons tuscan-style seasoning *see notes, 2 teaspoons kosher salt and 2 teaspoons freshly ground black pepper.
In a 10 inch skillet over medium high heat, add 2 tablespoons extra virgin olive oil. Add the chicken and cook each side for 3 minutes or until a deep brown crust forms. Remove the chicken and place on top of the potatoes.
Add 6 cloves minced garlic to the skillet and cook for 30 seconds. Next add 3 cups chicken stock until it bubbles. Bring to a boil for 3 minutes. Add the Juice of 2 lemons and stir to combine.
Add 1 pound baby carrots to the slow cooker and pour the liquid from the skillet on top. Cook for 2-3 hours on high or 4-6 hours on low. Add 1 pound trimmed green beans the last 15 minutes of cooking.
To thicken the sauce, combine 2 tablespoon cornstarch and 2 tablespoon water in a mason jar. Seal the jar and shake to create a slurry. Pour the slurry into the slow cooker for the last 30 minutes or cooking. Sprinkle with 2 tablespoons chopped fresh Italian parsley before serving.

Notes

*Tuscan style seasoning: 3 tbsp dried rosemary 3 tbsp dried oregano 3 tbsp dried thyme 1 tbsp dried marjoram 1 1/2 tsp dried sage

Nutrition Information

Show Details

Calories 443kcal (22%) Carbohydrates 33g (11%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 91mg (30%) Sodium 850mg (35%) Potassium 1336mg (38%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 8327IU (167%) Vitamin C 20mg (22%) Calcium 101mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Calories	443kcal	22%
Carbohydrates	33g	11%
Protein	33g	66%
Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	91mg	30%
Sodium	850mg	35%
Potassium	1336mg	28%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	8327IU	167%
Vitamin C	20mg	22%
Calcium	101mg	10%
Iron	3mg	17%