Ingredients
8 bone-in skin-on Tyson Fresh All Natural Chicken Thighs (about 3 1/4-lb.)
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 tbsp. butter, cubed
4 cloves garlic, thinly sliced
1/2 c. low-sodium chicken broth
1/3 c. fresh lemon juice, plus 1 lemon thinly sliced
1 1/2 lb. baby potatoes
1/2 tsp. sweet paprika
1/4 tsp. crushed red pepper flakes
6 sprigs fresh thyme leaves
1 sprig fresh oregano
2 tbsp. freshly chopped parsley
Preparation
Step 1Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and add to skillet in batches, turning once until golden, about 4 minutes per side. Transfer chicken to a plate and discard oil in pan.Step 2Return skillet to medium-low heat and add butter and garlic. Cook, stirring occasionally, until butter is melted and garlic is golden, about 2 minutes. Pour stock into skillet and bring to a boil. Add lemon juice, then remove from heat.Step 3Add potatoes to bottom of slow cooker, then top with seasoned chicken, skin-side up, and lemon slices. Sprinkle chicken with paprika and pepper flakes. Top with thyme and oregano sprigs, then pour garlic-butter sauce into slow cooker. Step 4Cover and cook on high until thighs are cooked through and potatoes are tender, 4 hours. Step 5Sprinkle with parsley and serve with sauce spooned over the chicken and potatoes.
Made it? Let us know how it went in the comment section below!
