Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 10 cloves garlic, smashed
  • 0.25 cup fresh lemon juice
  • 1 large lemon, zested and sliced
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 2.5 lbs of chicken thighs completely dry with paper towels.
  2. Heat 2 tbsp avocado oil in a skillet over medium high heat and sear the chicken skin side down for 3-4 minutes until golden and crackling.
  3. Place the 1 lb of halved baby gold potatoes and 10 smashed garlic cloves into the bottom of the slow cooker.
  4. In a small bowl, combine 0.5 cup bone broth, 0.25 cup lemon juice, 1 tsp dried oregano, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp pepper.
  5. Place the seared chicken on top of the potatoes, then pour the broth mixture over everything.
  6. Top the chicken with the lemon slices and zest, then dot with 3 tbsp of unsalted butter.
  7. Cover and cook on low for 6 hours until the chicken is tender and pulling away from the bone.
  8. Ensure the potatoes are fork tender; they should slide off a knife with zero resistance.
  9. Sprinkle with 2 tbsp fresh parsley just before serving to keep the color vibrant.
  10. If the skin softened too much, pop the chicken under the broiler for 2 minutes until the skin sizzles and browns.