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Prepare the Chicken: Begin by seasoning the chicken thighs with kosher salt, black pepper, paprika, dried thyme, and garlic powder. Ensure that each piece is evenly coated with the seasoning to enhance the flavor profile of the dish.
Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until they are golden brown and crispy—about 5 minutes per side. This step is crucial for locking in the flavors and ensuring that the skin remains crispy even after slow cooking.
Layer the Vegetables: In your slow cooker, create a bed of vegetables by layering the baby potatoes, carrots, and sliced onion. These vegetables will absorb the juices from the chicken as they cook, becoming tender and flavorful.
Add the Garlic and Chicken Broth: Sprinkle the minced garlic over the vegetables, then pour in the chicken broth. This will not only add flavor but also keep the ingredients moist throughout the cooking process.
Place the Chicken on Top: Arrange the seared chicken thighs on top of the vegetables in the slow cooker, skin-side up. This placement allows the chicken to cook evenly while the vegetables underneath become infused with its juices.
Cook Low and Slow: Set your slow cooker to low and cook for 6-8 hours. The long cooking time ensures that the chicken becomes tender and juicy, while the vegetables soak up all the rich flavors.
Garnish and Serve: Once the cooking time is complete, carefully remove the chicken and vegetables from the slow cooker. Garnish with freshly chopped parsley before serving.
Tips and Conclusion
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