Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 medium carrots, sliced into 1-inch rounds
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream

Instructions:

  1. Grease the bottom of the slow cooker with olive oil. Add the halved potatoes and sliced carrots, spreading them in an even layer.
  2. Place the chicken thighs in a single layer directly on top of the vegetables.
  3. In a small bowl, whisk together the melted butter, minced garlic, oregano, thyme, paprika, salt, and pepper. Pour the mixture evenly over the chicken and vegetables.
  4. Cover with a tight-fitting lid and cook on Low for 6 hours or High for 3 hours, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
  5. Stir in the heavy cream during the last 15 minutes of cooking to create a velvety glaze.