Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (6-8 count)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • 1 lb baby Yukon Gold potatoes, halved
  • 1 large yellow onion, thick-sliced

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Season all sides generously with kosher salt and cracked black pepper.
  2. Heat a heavy-bottomed cast iron skillet over medium-high heat with one tablespoon of extra virgin olive oil. Place thighs skin-side down and sear for 5-6 minutes until the skin is mahogany-colored and crisp. Remove from heat and set aside.
  3. Place the thick-sliced yellow onions and halved baby Yukon Gold potatoes at the bottom of the 6-quart slow cooker to create a roasting rack base.
  4. In a small bowl, whisk together the minced garlic, rosemary sprigs, thyme sprigs, chicken bone broth, honey, and red wine vinegar.
  5. Arrange the seared chicken thighs on top of the potato and onion layer. Pour the garlic-herb broth mixture over the chicken. Cover and cook on Low for 4 hours until the meat is fork-tender.