Ingredients:

  • 2 lbs (900g) chicken thighs, bone-in, skin-on
  • 4 cloves garlic, minced
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary
  • 1 tsp (2g) paprika
  • 4 medium carrots, chopped (about 2 cups)
  • 2 large potatoes, diced (about 3 cups)
  • 1 large onion, quartered
  • 1 cup (240ml) low-sodium chicken broth
  • 2 tbsp (30ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Pat chicken thighs dry with paper towels. In a small bowl, mix olive oil, minced garlic, salt, pepper, thyme, rosemary, and paprika. Rub the herb mixture all over the chicken thighs.
  2. Prepare the carrots, potatoes, and onion by chopping them into the specified sizes.
  3. Place chopped vegetables in the bottom of the crockpot. Pour chicken broth over vegetables. Nestle the seasoned chicken thighs on top.
  4. Cover the crockpot with the lid. Set to cook on low for 6-8 hours or high for 4-5 hours. Cooking is done when chicken reaches an internal temperature of 165°F (74°C).
  5. Shred chicken (optional) and stir into the vegetables before serving. Garnish with chopped parsley.