Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) potatoes (Yukon Gold or Red), scrubbed and chopped into 1-inch pieces
  • 1 lb (450g) sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120ml) low-sodium chicken broth
  • Fresh parsley, chopped (optional)

Instructions:

  1. Chop carrots, potatoes, sweet potatoes, and onion into similarly sized pieces. Mince the garlic.
  2. In a bowl, combine the chicken thighs with lemon zest, oregano, thyme, salt, pepper, and olive oil. Toss to coat evenly.
  3. Place the chopped vegetables in the bottom of the crockpot.
  4. Arrange the seasoned chicken thighs on top of the vegetables.
  5. Pour the chicken broth and lemon juice over the chicken and vegetables.
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  7. Shred the chicken with two forks (optional). Garnish with fresh parsley (optional) and serve hot.