Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 600 - 700g)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt (Kosher or Sea Salt)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 5 lbs Baby Yukon Gold or Red Potatoes (Halved or quartered)
  • 1 medium Yellow Onion (Roughly chopped)
  • 4 cloves Garlic (Minced or finely sliced)
  • 2 sprigs Fresh Rosemary
  • 1 cup Chicken Stock (low sodium)
  • 1/2 cup Dry White Wine (optional)
  • 12 oz Fresh Green Beans (Trimmed)
  • 1 Tbsp Cornflour/Corn Starch (mixed with 2 Tbsp cold water for slurry)
  • 1/2 tsp Fresh Lemon Juice

Instructions:

  1. Prep the Chicken: Pat chicken thighs very dry. Mix the salt, pepper, paprika, and thyme in a small bowl. Rub the seasoning generously over all sides of the chicken, paying attention to the skin.
  2. Sear (Optional but Recommended): Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until the skin is golden brown and crispy. Remove and set aside.
  3. Prep Vegetables: Chop the onion and mince the garlic. Cut the potatoes uniformly into 1-inch (2.5 cm) pieces. Trim the ends of the green beans.
  4. Layer the Base: Place the prepared potatoes into the bottom of the slow cooker insert.
  5. Add Aromatics and Liquid: Scatter the chopped onion, garlic, and rosemary sprigs over the potatoes. Pour in the chicken stock and the white wine (if using).
  6. Place the Chicken: Arrange the seared chicken thighs on top of the vegetables, ensuring the chicken sits above the liquid line as much as possible.
  7. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. Do not lift the lid during cooking.
  8. Check Doneness: After the minimum cooking time, check that the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
  9. Add Green Beans: Place the trimmed green beans evenly around the chicken and potatoes. Cover and cook on HIGH for 30 minutes (or until the beans are bright green and tender-crisp).
  10. Thicken the Sauce (Optional): Remove the chicken and beans temporarily. If the liquid seems too thin, switch the cooker to HIGH, stir in the cornflour slurry, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  11. Final Touch: Stir the lemon juice into the sauce. Return the chicken and vegetables to the pot. Taste the sauce and adjust salt and pepper if necessary before serving.