Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into 1-inch thick coins
  • 1 large yellow onion, thick wedges
  • 6 cloves garlic, smashed and peeled
  • 1 tbsp ground turmeric
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 large lemon, juiced and zested
  • 1/2 cup fresh Italian parsley, chopped

Instructions:

  1. Season the 2 lbs of chicken thighs with sea salt and smoked paprika.
  2. Heat the 1 tbsp olive oil in your skillet over medium high heat. Place the chicken skin side down and cook for 5 minutes until the skin is golden and crackling. Remove the chicken and set aside. Don't worry about cooking it through yet.
  3. In the bottom of your slow cooker, layer the 1.5 lbs of halved Yukon Gold potatoes, 3 sliced carrots, and 1 yellow onion. Scatter the 6 smashed garlic cloves over the top. The vegetables act as a rack for the chicken, keeping it from sitting directly in the liquid and getting soggy.
  4. In a small bowl, whisk together the 1/2 cup bone broth, 1 tbsp ground turmeric, 1 tbsp Dijon mustard, 1 tsp dried oregano, and half of the lemon juice. Pour this mixture over the vegetables. Note: It won't look like much liquid, but the vegetables and chicken will release their own juices as they cook.
  5. Nestle the seared chicken thighs on top of the vegetables, skin side up. Cover the pot. Note: Do not open the lid during the process, as you lose heat and moisture.
  6. Cook on Low for 6 hours or High for 3 hours 30 mins. You'll know it's ready when the chicken meat easily pulls away from the bone with a fork.
  7. Once the timer is up, remove the chicken carefully. Stir the remaining lemon juice and the 1/2 cup fresh parsley into the vegetable mixture. Note: This adds a bright, just cooked flavor that slow cooked meals often lack.