How To Make Slow Cooker Lemon Garlic Chicken Thighs and Veggies
Slow-cooked lemon garlic chicken with green beans, carrots, and potatoes is a hearty and healthy meal that you prep in 20 minutes.
Serves:
Ingredients
- 2lbsred potatoes,quartered
- 3lbschicken thighs,bone-in and skin-on
- 4tspTuscan style seasoning
- 2tspkosher salt
- 2tspblack pepper,freshly ground
- 4tbspextra virgin olive oil,divided
- 6clovesgarlic,minced
- 3cupschicken stock
- 2lemon juice
- 1lbbaby carrots
- 1lbgreen beans,trimmed
- 2tbspcornstarch
- 2tbspwater
- 2tbspfresh Italian parsley,chopped
Instructions
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Place the potatoes in the bottom of a 6-quart slow cooker on high heat. Set aside and season both sides of the chicken with the tuscan seasoning, salt and pepper.
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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.
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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.
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Add the carrots to the slow cooker and port the liquid from the skillet on top. Cook for 2 to 3 hours on High or 4 to 6 hours on Low. Add the green beans during the last 15 minutes of cooking.
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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.
Nutrition
- Calories: 602.86kcal
- Fat: 36.57g
- Saturated Fat: 9.04g
- Trans Fat: 0.14g
- Monounsaturated Fat: 17.28g
- Polyunsaturated Fat: 7.00g
- Carbohydrates: 34.67g
- Fiber: 5.50g
- Sugar: 7.78g
- Protein: 34.28g
- Cholesterol: 169.40mg
- Sodium: 806.71mg
- Calcium: 82.36mg
- Potassium: 1253.11mg
- Iron: 3.76mg
- Vitamin A: 456.28µg
- Vitamin C: 25.02mg
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