Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 6 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp dried sage
  • 1 tsp smoked paprika
  • ½ cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, sliced into thick pieces
  • 1 tbsp cornstarch (optional, for thickening)
  • 1 tbsp water (optional, for thickening)
  • Fresh chopped parsley for garnish

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 5–7 minutes until the skin is mahogany-colored and crisp, then remove and set aside.
  3. Place halved potatoes, carrots, and celery at the bottom of the slow cooker. Scatter sliced onions and minced garlic over the vegetables.
  4. Pour the chicken broth and lemon juice over the vegetables, stirring slightly to distribute the liquids.
  5. Place the seared chicken thighs on top of the vegetables, skin-side up. Sprinkle thyme, rosemary, sage, and paprika evenly over the meat.
  6. Cover with a tight-fitting lid and cook on Low for 8 hours or High for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  7. Carefully remove the chicken and vegetables. If desired, thicken the sauce by whisking in a slurry of 1 tbsp cornstarch and 1 tbsp water, then cook on high for 15 minutes.
  8. Garnish with fresh chopped parsley before serving.