Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, sliced into 1-inch rounds
  • 1 cup pearl onions, peeled
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the halved baby gold potatoes, sliced carrots, and peeled pearl onions at the bottom of the slow cooker to create a vegetable bed.
  2. Season the boneless, skinless chicken thighs with sea salt and cracked black pepper, then lay them evenly on top of the vegetables.
  3. In a small bowl, whisk together the minced garlic, fresh lemon juice, dried oregano, and low-sodium chicken bone broth. Pour the mixture evenly over the chicken.
  4. 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) and carrots are fork-tender.
  5. Stir in the lemon zest and garnish with freshly chopped parsley before serving.