Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 0.5 cup unsalted butter, softened
  • 8 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp smoked paprika
  • 2 tbsp fresh lemon juice
  • 1 tbsp all-purpose flour
  • 1 lb baby gold potatoes, halved
  • 0.5 lb green beans, trimmed

Instructions:

  1. Season the chicken. Rub 1 tsp sea salt and 0.5 tsp cracked black pepper over both sides of the 3 lbs chicken thighs. Note: Salt helps draw out surface moisture for a better sear.
  2. Sear the skin. Heat 1 tbsp avocado oil in a skillet until it starts to sizzle. Place chicken skin side down for 5 minutes until golden and crackling.
  3. Prep the butter. In a small bowl, mix 0.5 cup softened butter, 8 cloves minced garlic, 1 tbsp thyme, 1 tsp smoked paprika, and 2 tbsp lemon juice.
  4. Create the vegetable bed. Place 1 lb halved baby gold potatoes in the bottom of the crockpot.
  5. Layer the chicken. Place the seared thighs on top of the potatoes, skin side up.
  6. Apply the flavor. Smear the garlic butter mixture generously over the chicken. Note: Some will slide down to season the potatoes; this is exactly what we want.
  7. Set the timer. Cover and cook on low for 4 hours until the meat is tender and pulling from the bone.
  8. Add the greens. Toss in 0.5 lb trimmed green beans during the last 30 minutes of cooking until they are bright green and tender crisp.
  9. Thicken the sauce. Remove the chicken and whisk 1 tbsp all purpose flour into the hot buttery juices in the pot.
  10. Final touch. Return the chicken to the pot for 5 minutes to let the sauce coat everything in a silky glaze.