Instructions:
Prepare the chicken: Pat chicken thighs dry with paper towels. Rub olive oil, garlic, rosemary, thyme, paprika, salt, and pepper evenly over the chicken.
Add potatoes: Place the halved potatoes in the bottom of the slow cooker. Season with a little salt and pepper.
Layer chicken: Arrange the seasoned chicken thighs on top of the potatoes in a single layer.
Add liquid: Pour chicken broth or water around the edges to keep everything moist.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through (internal temp 165°F/75°C) and potatoes are tender.
Finish & serve: If you want crispier skin, transfer chicken thighs to a baking sheet and broil for 3-5 minutes until golden and crispy. Garnish with fresh parsley before serving.
Tips:
Use bone-in, skin-on thighs for the best flavor and texture.
Feel free to add other root veggies like carrots or parsnips for variety.
Leftovers reheat well and make excellent next-day meals.
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