Slow Cooker Chicken Thighs with Vegetables

jessicagavin.com

Melissa Beck Garcia

4 ( 681 g) chicken thighs, bone-in, about 1 to 1 ½ pounds

1 teaspoon ( 7 g) kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

2 tablespoons ( 15 ml) olive oil

1 cup ( 120 g) red onion, 1-inch dice

1 ½ cups ( 230 g) carrots, 1-inch pieces

1 pound ( 454 g) baby red potatoes, cut in half

1 ear corn, cut into 4 pieces

2 tablespoons ( 20 g) garlic, roughly chopped

1 ¼ cup ( 300 ml) unsalted chicken stock

3 tablespoons ( 26 g) all-purpose flour

1 tablespoon lemon juice, plus 4 wedges for serving

4 sprigs thyme

2 sprigs rosemary

Directions at jessicagavin.com

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