Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 3 large carrots, sliced into 1-inch chunks
  • 2 large parsnips, sliced into 1-inch chunks
  • 1 lb baby gold potatoes, halved
  • 1 cup low-sodium chicken bone broth
  • 4 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 lemon, juiced and zested

Instructions:

  1. Layer the sliced carrots, parsnips, and halved potatoes at the bottom of the 6 quart slow cooker. Note: This creates your vegetable rack.
  2. Season the chicken thighs with sea salt and black pepper.
  3. Place the chicken thighs carefully on top of the vegetable layer.
  4. In a small bowl, whisk together the chicken bone broth, olive oil, smashed garlic, and dried oregano.
  5. Pour the mixture evenly over the chicken. Note: You should smell the pungent garlic and earthy oregano immediately.
  6. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken from the pot and discard the bones. Note: The meat should be effortlessly pulling away from the bone.
  8. Stir the fresh lemon juice and zest into the braising liquid in the crockpot. The aroma will shift from heavy and savory to bright and citrusy.
  9. Gently fold the shredded chicken back into the vegetables and sauce until evenly coated.