Servings: 4-6
Preparation Time: 25 minutes
Total Time: 6 hours 30 minutes
Ingredients:
– 1/2 tsp. garlic powder
– 1/2 tsp. Italian seasoning
– 1/2 tsp. onion powder
– 1/2 tsp. paprika
– 3 tsp. kosher salt
– 1 tsp. ground black pepper
– 6 bone-in, skin-on chicken thighs (approximately 2 1/2 pounds)
– 2 tbsp. olive oil
– 1 lb. carrots, cut into 1-inch pieces
– 1 lb. baby white potatoes, halved if large
– 4 garlic cloves, chopped
– 4 thyme sprigs
– 2 shallots, sliced
– 1/4 cup low-sodium chicken broth
– 2 tbsp. salted butter, cubed
– 2 tsp. cornstarch (optional)
– Fresh parsley, chopped, for serving (optional)
Directions:
1. In a small bowl, combine garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pat the chicken dry with a paper towel and season all sides with the spice mixture, ensuring it coats the chicken evenly.
2. Heat olive oil in a large cast-iron skillet over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, approximately 4 minutes. Transfer the chicken to a plate.
3. Arrange carrots and potatoes in a single layer in a 6-quart slow cooker. Sprinkle garlic, thyme, and shallots over the vegetables. Season with the remaining 2 teaspoons of salt and 1/2 teaspoon of pepper. Pour the chicken broth over the vegetables.
4. Place the chicken thighs, skin-side up, in a single layer on top of the vegetables in the slow cooker. Scatter cubed butter over the chicken. Cover and cook on low heat for 4-6 hours or on high heat for 2 1/2-3 hours, ensuring the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5. For a thicker sauce, if desired, remove the chicken thighs to a plate. Whisk cornstarch and 1 tablespoon of water in a small bowl to create a slurry. Add the slurry to the slow cooker and stir until the sauce thickens. Return the chicken to the slow cooker, cover, and cook on high for an additional 5-10 minutes until the sauce reaches desired thickness.
6. To serve, place the chicken on top of the vegetables. Spoon some liquid from the slow cooker over the dish and sprinkle with chopped parsley, if preferred.
Tip: After cooking, the chicken thighs can be kept warm in the slow cooker for up to three hours. Avoid opening the lid
