Slow Cooker Lemon Garlic Chicken Thighs and Veggies

Slow Cooker Lemon Garlic Chicken Thighs and Veggies

 Slow Cooker Lemon Garlic Chicken Thighs and Veggies is a hearty and flavorful meal! Filled with tender veggies and tuscan herbed spice chicken that all get cooked in a lemon garlic sauce.

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Ingredients

•  2 pounds red potatoes quartered
•  3 lb bone-in skin on, chicken thighs, about 8
•  4 tsp Tuscan-Style seasoning *see notes
•  2 tsp kosher salt
•  2 tsp freshly ground black pepper
•  4 tbsp extra virgin olive oil divided
•  6 cloves garlic minced
•  3 cups chicken stock
•  Juice of 2 lemons
•  1 lb baby carrots
•  1 pound green beans trimmed
•  2 tbsp cornstarch
•  2 tbsp water
•  2 tbsp chopped fresh italian parsley

Instructions

1.  Place the potatoes in the bottom of your 6 quart slow cooker on high heat. Set aside and season both sides of the chicken with the tuscan seasoning, salt and pepper.
2.  In a 10 inch skillet over medium high heat, add the oil. Add the chicken and sear each side for 3 minutes or until brown on both sides. Remove the chicken and place on top of the potatoes.
3.  Add the garlic to the skillet and cook for 30 seconds. Next add the chicken stock until it bubbles. Bring to a boil for 3 minutes. Add the lemon juice and stir to combine.
4.  Add the carrots to the slow cooker and port the liquid from the skillet on top. Cook for 2-3 hours on high or 4-6 hours on low. Add the green beans the last 15 minutes of cooking.
5.  To thicken the sauce, combine cornstarch and water in a mason jar. Seal the jar and shake to create a slurry. Pour the slurry into the slow cooker for the last 30 minutes or cooking. Sprinkle with parsley before serving.

Original Recipe Article from therecipecritic.com

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