Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • ½ cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp dried thyme
  • ½ tsp paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into chunks
  • 1 cup frozen peas

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with kosher salt and cracked black pepper. Note: Dry skin is the only way to get a crisp sear
  2. Heat olive oil in a large cast iron or stainless steel skillet over medium high heat.
  3. Place thighs skin side down. Sear for 3-5 minutes until the skin is mahogany colored and crisp. Remove and set aside.
  4. Place the halved baby potatoes and sliced carrots at the bottom of the slow cooker. Note: This creates your roasting rack
  5. Arrange the seared chicken thighs on top of the vegetables.
  6. In a small mixing bowl, whisk together the softened butter, minced garlic, chopped parsley, dried thyme, and paprika until a thick paste forms.
  7. Dollop the garlic butter evenly across the top of each chicken thigh.
  8. Cover and cook on Low for 6 hours or High for 3 hours until the internal temperature reaches 165°F (74°C).
  9. Stir in the frozen peas during the last 15 minutes of cooking.