Ingredients:

  • 1 lb baby gold potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 cup celery, sliced
  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp melted unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the halved potatoes, sliced carrots, and celery in the bottom of the slow cooker, spreading them evenly to create a base for the chicken.
  2. In a small bowl, whisk together the melted butter, minced garlic, thyme, and rosemary.
  3. Season the chicken thighs with salt, pepper, and smoked paprika.
  4. Arrange the seasoned chicken on top of the vegetable bed.
  5. Drizzle the garlic-butter mixture over the chicken and pour the chicken broth around the sides of the pot, avoiding pouring directly over the chicken seasoning.
  6. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are fork-tender.
  7. Gently stir the vegetables into the chicken juices to glaze them.
  8. Garnish with chopped fresh parsley before serving.