Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes

• Gluten free

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 4 Carrots, medium
  • 1 tsp Lemon peel
  • 2 tsp Thyme, fresh leaves
  • 3 Yukon gold potatoes, each cut into 6 pieces, medium

• Canned Goods

  • 1/2 cup Progresso chicken broth

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 1 tbsp Water

Found on tablespoon.com

Description

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

Directions

• 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.

Nutrition