Stage 4 - Slow Cooker Chicken Thighs

As you transition into Stage 4 of the post-surgery meal plan (5 to 6 weeks after surgery) and you are able to tolerate soft foods, try out this recipe!

Servings 4 servings (1 serving = ½ cup)



  • 4 bone-in chicken thighs (about 1 to 1 1/2 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup red onion diced
  • 1 1/2 cups carrots diced
  • 2 tablespoons garlic roughly chopped
  • 1 1/4 cup unsalted chicken stock
  • 3 tablespoons all-purpose flour
  • 4 sprigs thyme
  • 2 sprigs rosemary



  • Remove skin and trim off fat from the chicken thighs.
  • Season both sides of chicken with salt and pepper.
  • Add onions, carrots, and garlic to slow cooker.
  • In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon white pepper, chicken stock, and flour. Then, add to the slow cooker.
  • Add chicken, thyme, and rosemary to slow cooker.
  • Cover and cook 3 to 4 hours on high setting, until the chicken is tender and runs clear juice when pricked with a fork and the vegetables are tender. (Check the internal temperature of the chicken after about 2 hours. It needs to reach at least 165F for food safety purposes).
  • Transfer chicken and vegetables to serving plates.
  • Serve with a little cooking liquid from the pot with the chicken, if desired, for more moisture and stronger flavors.


Calories: 283 | Total Protein: 15.6g | Total Fat: 13.2g

Adapted with permission from