Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1.5 pounds baby potatoes (or Yukon Gold potatoes), halved
  • 3 cloves garlic, minced
  • Juice of one lemon (about 2 tablespoons)
  • Zest of one lemon
  • Fresh herbs (such as thyme and rosemary), about a tablespoon each finely chopped, or use dried if fresh is not available
  • Optional: A pinch of red pepper flakes for heat
  • Optional: Additional vegetables like carrots or onions can be added as desired.

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. In a large skillet over medium-high heat
  3. While the chicken is searing, halve the baby potatoes and place them at the bottom of your crock pot.
  4. In a small bowl, combine minced garlic, lemon juice, lemon zest, fresh herbs (thyme & rosemary), and red pepper flakes if using.
  5. Place seared chicken thighs atop the halved potatoes in your crock pot. Pour herb mixture evenly over both chicken and potatoes ensuring everything is well coated.
  6. Cover with lid; cook on low for 6 to 8 hours or high for 4 to 5 hours. The meat should reach an internal temperature of at least 165°F when done.
  7. Carefully remove from slow cooker using tongs; serve warm garnished with additional herbs if desired!