Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cloves fresh garlic, smashed
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tbsp extra virgin olive oil
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 yellow onion, wedged

Instructions:

  1. Cut the onion into thick wedges and the carrots into 2 inch chunks. Halve the baby Yukon Gold potatoes.
  2. Place the onion, carrots, and potatoes in the bottom of the slow cooker.
  3. In a bowl, toss the 2 lbs boneless skinless chicken thighs with 1 tbsp olive oil, 1 tsp Kosher salt, and 1/2 tsp black pepper.
  4. Smash the 6 cloves of garlic and tuck them in between the vegetables.
  5. Lay the seasoned thighs on top of the vegetable layer.
  6. Place the 3 sprigs of rosemary and 4 sprigs of thyme directly on top of the chicken.
  7. Set the slow cooker to LOW and cook for 6 hours until the chicken is tender and the potatoes are buttery.
  8. Carefully remove the woody stems of the rosemary and thyme before serving.
  9. Let it sit with the lid off for 5 minutes. This helps the sauce thicken slightly as it cools.