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. If they aren’t on sale, they are normally reasonably priced and taste wonderful in this recipe.
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What Ingredients Do I Need for this Juicy Chicken Thighs Recipe?
You will need unsalted butter or extra virgin olive oil. 8 bone-in chicken thighs, sea salt and black pepper to taste. Organic chicken broth, garlic cloves, finely minced, and half of a white onion, chopped. Three large carrots cut into chunks, a pound of fingerling potatoes cut into chunks and a large lemon sliced. If you are able to get fresh rosemary and parsley it is so much better than dried for this recipe.
Can I Use a Different Part of the Chicken for this Recipe?
Yes, you can. Remember that chicken thighs are dark meat, so if you choose on-the-bone chicken breasts the only difference is it is white meat. I don’t feel chicken legs would have enough meat for this recipe unless you have some really meaty drumsticks. If you do not have bone-in chicken on hand you can always use boneless chicken breasts. But if you are going out shopping I would purchase the bone-in chicken thighs.
What Size Crockpot Should I Use?
For this recipe, I would use a 5-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double your recipe a 10-quart crockpot may be more what you are looking for.
What Goes Well with this Crockpot Chicken Thighs Recipe?
As you can see you will already have carrots and fingerling potatoes. If you enjoy bread you could do crescent type rolls or flaky biscuits. Possibly you would rather serve it on top of rice or riced cauliflower. Another option is to serve it on top of buttered noodles. Yum! For dessert, a nice cobbler or pie would make a nice ending to a perfect meal.
- 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
- 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.
- Repeat process with remaining butter (or olive oil) and chicken thighs. Once browned, transfer remaining chicken thighs to the platter with the first batch.
- 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.
- 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.
- 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!
Cook Time: 6 hours on low (as the recipe mentions) or 3 hours on high.