Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 medium yellow onion, thickly sliced
  • 1 cup low-sodium chicken bone broth
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Layer the sliced onions, halved baby potatoes, and carrot chunks at the bottom of the crockpot to create a vegetable bed.
  2. In a small bowl, whisk together the olive oil, minced garlic, thyme, paprika, salt, and pepper. Rub this mixture evenly over both sides of the chicken thighs.
  3. Place the seasoned chicken thighs atop the vegetable bed and pour the chicken bone broth around the sides of the meat.
  4. Cover and cook on Low for 6 hours or High for 3 hours, until chicken reaches an internal temperature of 165°F (74°C) and carrots are fork-tender.
  5. Remove the lid and stir in the fresh lemon juice and chopped parsley before serving.