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Trim excess skin and fat from the chicken thighs.
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Season both sides with salt and pepper.
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Heat a large skillet over medium-high heat, once hot add 2 tablespoons olive oil.
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Add chicken skin side down to the hot oil, cook untilgolden in color, 5 minutes.
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Flip and cook 2 minutes, transfer chicken to a clean plate.
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Add onion, carrot, potatoes, corn, and garlic to slow cooker.
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In a medium-sized bowl whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
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Add chicken, thyme, and rosemary to slow cooker.
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Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
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Transfer chicken and vegetables to serving plates.
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Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
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Serve sauce and lemon wedges with the chicken dinner.