Ingredients:

  • 6 bone-in, skin-on chicken thighs (approximately 1.5 kg / 3.3 lbs)
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1.5 kg / 3.3 lbs Yukon Gold or red potatoes, quartered
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 500ml / 2 cups chicken broth
  • 2 tbsp cornstarch (25g) (Optional, for thickening the sauce)
  • 2 tbsp cold water (30 ml) (Optional, for thickening the sauce)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat chicken thighs dry with paper towels. Season generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs, skin-side down first, for 3-4 minutes per side. Remove chicken and set aside.
  3. Add chopped onion, carrots, and celery to the skillet (if using) and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Place potatoes in the bottom of the slow cooker. Top with sautéed vegetables (if using, or add chopped raw onion, carrots, and celery). Sprinkle with dried thyme and rosemary.
  5. Arrange browned chicken thighs (or raw chicken thighs) on top of the vegetables. Pour chicken broth over everything.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender. Chicken is cooked through when internal temperature reaches 165°F (74°C).
  7. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking time. Cook until sauce has thickened slightly.
  8. Garnish with fresh chopped parsley. Serve hot.