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Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes

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Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes
  • Prep 30 min
  • Total 4 hr 15 min
  • Servings 4
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Chicken thighs, potatoes and carrots meet a bright, lemony sauce (made right in the slow cooker!) for an ultra-easy and surprisingly elegant weeknight meal.
Updated Apr 23, 2019

Ingredients

  • 4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
  • 3 medium Yukon gold potatoes, each cut into 6 pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in skin-on chicken thighs
  • 2 teaspoons olive oil
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 teaspoons chopped fresh thyme leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. Place carrots and potatoes in slow cooker. Season vegetables with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 2
    Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • 3
    In small bowl, stir together chicken broth, lemon peel, 2 tablespoons of the lemon juice and the thyme. Pour over chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or Low heat setting 5 to 6 hours or until chicken is cooked through and vegetables are tender.
  • 4
    Transfer chicken and vegetables to serving platter; cover and keep warm.
  • 5
    In small bowl, beat cornstarch and water with whisk; stir into cooking liquid in slow cooker. Cover; cook about 15 minutes or until thickened. Stir in remaining 1 tablespoon lemon juice. Serve chicken and vegetables with sauce.

Expert Tips

  • tip 1
    Because slow cookers are a sealed cooking unit, liquids don’t evaporate during the cooking process, which results in a thinner sauce. Transferring the chicken and vegetables out of the slow cooker and thickening the sauce with a little cornstarch gives it a thicker, more luxurious texture.
  • tip 2
    Yukon gold potatoes, like red potatoes, have a waxy texture that holds up well to slow cooking. Russets or baking potatoes tend to fall apart and get mushy when cooked a long time in liquids.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

460 Calories, 17g Total Fat, 42g Protein, 36g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
190mg
63%
Sodium
890mg
37%
Potassium
1230mg
35%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
19%
Sugars
5g
Protein
42g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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