Ingredients:
- 8 chicken thighs
- salt and pepper, to taste
- cooking oil
- 2 onions, chopped
- 8 oz. baby carrots (I use half of a 16 oz. bag)
- 2 lbs. baby potatoes, halved
- 2 ears of corn, sliced in thirds
- 4 cloves garlic
- 2 1/2 c. chicken broth
- 6 tbsp. flour
- 2 tbsp. lemon juice
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
Remove skin from chicken thighs, then season with salt and pepper. Heat oil in large skillet. When hot, brown chicken thighs for five minutes on each side. Set aside when done.
Add vegetables and garlic to crockpot. Whisk chicken broth, flour and lemon juice, two teaspoons of salt and a teaspoon of pepper in mixing bowl. Pour over veggies and garlic.
Add chicken to crockpot.
Add sprigs of thyme and rosemary to crockpot.
Cook for six hours on high.
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