Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 lbs sweet potatoes, peeled and cut into 1.5-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Optional: Sear the chicken thighs in a skillet with 1 tbsp of olive oil until golden brown to add depth of flavor.
  2. Layer the diced onions and minced garlic at the bottom of the slow cooker. Arrange the chicken thighs on top of the onions, then surround the meat with the sweet potato chunks and carrot rounds.
  3. In a small bowl, whisk together the remaining olive oil, chicken broth, smoked paprika, thyme, salt, and pepper. Pour the mixture evenly over the chicken and vegetables.
  4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
  5. Just before serving, stir in the apple cider vinegar to brighten the flavors.