Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, thick-cut wedges
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 2 tbsp Olive oil
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. In a small bowl, combine salt, pepper, smoked paprika, and garlic powder, then rub the mixture evenly over the chicken. To unlock the smoky aroma of the paprika, toast it slightly in the pan before adding chicken.
  2. Heat olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the chicken thighs in batches for 3-4 minutes per side until a deep golden-brown crust forms. Remove from heat.
  3. Layer the potatoes, carrots, and onions in the bottom of a 6-quart slow cooker to create a base. Yukon Golds are ideal as they hold their shape better than Russets in long liquid baths and provide a buttery texture without disintegrating.
  4. Whisk together the chicken broth, Worcestershire sauce, and Dijon mustard. Pour the liquid over the vegetables. The Worcestershire sauce will add fermented depth that mimics a long simmered bone broth.
  5. Place the seared chicken thighs on top of the vegetable layer. Add smashed garlic cloves and fresh herb sprigs.
  6. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender and vegetables are soft.