This little slow cooker supper reminds me of the stories my mother told about the Depression years on the farm, when you stretched what you had and didn’t waste a thing. Chicken thighs were cheap, and hardy vegetables like radishes came from the garden long before the tomatoes and sweet corn were ready. Here, we scatter halved radishes around raw chicken thighs in the slow cooker with just three more pantry ingredients for a humble, comforting meal. It’s the kind of simple, no-fuss dish I suggest first when someone tells me they’re tired, short on groceries, and just need something warm to come home to.
Serve these tender chicken thighs and soft, mellow radishes in shallow bowls, spooning the juices over the top like a light gravy. They’re lovely over mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the broth. A side of green beans, peas, or a simple lettuce salad adds some color to the plate. If you like, set out a little dish of salt and pepper at the table so folks can season their own bowls to taste, just like we always did at the farmhouse table.
Slow Cooker Radish Chicken ThighsServings: 4
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs)
1 pound radishes, trimmed and halved
1 medium yellow onion, sliced
3 cloves garlic, sliced or lightly crushed
1 cup chicken broth (or water with 1/2 teaspoon salt)
Directions
Set your slow cooker crock on a sturdy surface, such as a brown speckled granite or other kitchen counter. Lay the raw chicken thighs in a single layer in the bottom of the crock, skin side up. If they overlap a little, that’s fine.
Scatter the sliced onion evenly over and around the chicken thighs, letting some fall down between the pieces so the flavor reaches the juices.
Add the sliced or lightly crushed garlic over the onions and chicken, tucking a few pieces down around the thighs.
With clean hands, scatter the halved radishes all around the raw chicken thighs in the slow cooker. Let some rest right up against the meat and some along the edges of the crock so they can soften and soak up the cooking juices.
Pour the chicken broth gently over everything in the slow cooker. The liquid does not need to cover the chicken; it should just come partway up the sides of the thighs.
Cover the slow cooker with its lid. Cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C) and the radishes are soft when pierced with a fork.
When done, taste the cooking juices and add a little salt and pepper at the table if you like. Serve the chicken thighs with the radishes and onions spooned over the top, along with some of the broth.
Variations & Tips
If you have a few more pantry staples, you can add up to 1 teaspoon of dried herbs such as thyme or parsley, or a bay leaf, for a bit more fragrance without losing the Depression-era simplicity. A small knob of butter or a drizzle of oil under the chicken thighs will give a richer broth if you’re not strictly counting every penny. For a heartier meal, you can tuck a few small potatoes, cut into chunks, in with the radishes, but be sure not to overfill the slow cooker beyond the manufacturer’s guidelines. If you prefer boneless, skinless chicken thighs, they will work fine; just check for doneness a little earlier, as they often cook faster and can dry out if left too long. Always wash your hands well before and after handling raw chicken, and keep raw chicken and its juices away from ready-to-eat foods and utensils. Make sure the slow cooker insert starts at room temperature (not straight from the refrigerator into a preheated base) to avoid cracking, and never leave cooked chicken sitting out at room temperature for more than 2 hours—refrigerate leftovers promptly. Leftovers reheat nicely in a covered dish in the oven or on the stovetop with a splash of extra broth or water to keep everything moist.
