Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby gold potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 tbsp lemon juice, fresh
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Whisk together the melted butter, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper in a small bowl.
  2. Lightly grease the bottom of the slow cooker with olive oil. Place the halved potatoes and carrots at the bottom.
  3. Arrange the boneless chicken thighs on top of the vegetables in a single layer.
  4. Pour the garlic butter mixture evenly over the chicken and vegetables, ensuring every piece of chicken is fully coated.
  5. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
  6. Carefully remove the chicken and vegetables from the slow cooker and garnish with chopped fresh parsley.