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Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes

Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes
  • Prep 30 min
  • Total 4 hr 15 min
  • Servings 4
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 April 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

  • 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.
  • 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.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

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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