Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • Transfer chicken and vegetables to serving platter; cover and keep warm.
  • 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.