Rating: 3 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal flavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs.

David Bonom
Recipe by Cooking Light April 2016

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 6 (serving size: 1 thigh, 1/4 pound potatoes, and about 5 tablespoons jus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat bottom and sides of a 6-quart slow cooker with cooking spray.

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  • Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.

  • Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.

Nutrition Facts

324 calories; fat 14.1g; saturated fat 5.2g; mono fat 5.2g; poly fat 2.2g; protein 20g; carbohydrates 29g; fiber 3g; cholesterol 100mg; iron 2mg; sodium 664mg; calcium 63mg; sugars 2g.
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