Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1.5 lbs baby red potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Place chicken skin-side down. Sear for 3–5 minutes without moving them until the skin is a deep mahogany gold. Flip and sear for 2 minutes more. Remove and set aside.
  4. Place the halved potatoes, carrots, and diced onions in the bottom of the crockpot.
  5. Scatter the smashed garlic over the vegetables.
  6. Pour in the chicken broth, Worcestershire sauce, thyme, and rosemary. Stir gently to combine.
  7. Nestle the seared chicken thighs on top of the vegetables, skin-side up. Add bay leaves to the liquid.
  8. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  9. Check that the chicken has reached an internal temperature of 185°F (85°C) until the meat yields easily to a fork.