Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika

Instructions:

  1. Layer the halved potatoes, carrots, and diced onions at the bottom of the slow cooker to create a natural rack for the meat.
  2. Heat olive oil in a skillet over high heat. Season the boneless skinless chicken thighs with salt and pepper, then sear for 3 minutes per side until a golden-brown crust forms.
  3. Place the seared thighs atop the vegetable bed in the slow cooker.
  4. In a small bowl, whisk together the chicken broth, Worcestershire sauce, garlic, thyme, and paprika. Pour the mixture evenly over the chicken.
  5. Cover and cook on Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Carefully remove the chicken and vegetables to a platter. If the sauce is too thin, whisk in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and turn the slow cooker to High for 10 minutes until the liquid becomes a velvety glaze.