Slow Cooker Chicken Thighs and Vegetables

• 4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
• 1 teaspoon kosher salt, (7g) plus more for seasoning
• 1/4 teaspoon black pepper, plus more for seasoning
• 2 tablespoons olive oil, (15ml)
• 1 cup red onion, (120g) 1-inch dice
• 1 1/2 cups carrots, (230g) 1-inch pieces
• 1 pound baby red potatoes, (454g) cut in half
• 1 ear corn, cut into 4 pieces
• 2 tablespoons roughly chopped garlic, (20g)
• 1 1/4 cup unsalted chicken stock, (300ml)
• 3 tablespoons all-purpose flour, (26g)
• 1 tablespoon lemon juice, plus 4 wedges for serving
• 4 sprigs thyme
• 2 sprigs rosemary

Instructions

• Trim excess skin and fat from the chicken thighs.

• Season either side of chicken with salt and pepper.

• Heat an outsized saute pan over medium-high heat, once hot add a pair of tablespoons vegetable oil.

• Add chicken skin aspect right down to the recent oil, cook till skin is golden in color, 5 minutes.

• Flip chicken and cook a pair of minutes, transfer to a clean plate.

• Add onion, carrot, potatoes, corn, and garlic to slow cooking utensil.

• in an exceedingly medium-sized bowl whisk along one teaspoon salt, 1/2 teaspoon pepper, chicken broth, flour, and juice, increase slow cooking utensil.

• Add chicken, thyme, and rosemary to slow cooking utensil.

• cowl and cook a pair of to four hours on high setting or four to six hours on low setting, till the chicken is medium through and potatoes area unit tender.

• Transfer chicken and vegetables to serving plates.

• Pour change of state liquid through a filter if desired, whisk to mix and season as desired.

• Serve sauce and lemon wedges with the chicken dinner.