Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 large carrots, cut into 2-inch chunks
  • 1 yellow onion, quartered
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 0.5 cup low-sodium chicken broth
  • 4 oz cream cheese
  • 1 packet dry ranch seasoning
  • 1 tbsp cornstarch (optional, for thickening)

Instructions:

  1. Place the quartered onions, carrots, and halved baby Yukon Gold potatoes at the bottom of the slow cooker to create a natural rack for the chicken.
  2. Pat the chicken thighs dry with paper towels. Combine smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Rub the seasoning blend aggressively into the chicken skin.
  3. Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat. Sear the chicken skin-side down for 3-4 minutes until a deep mahogany crust forms.
  4. Transfer seared chicken to the slow cooker, placing it on top of the vegetables. Add the chicken broth. If making the creamy version, add the cream cheese and ranch seasoning.
  5. Cover and cook on LOW for 6 hours. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
  6. If the sauce is too thin, whisk 1 tablespoon of cornstarch with cold water and stir it into the pot 30 minutes before serving.