Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp raw, unfiltered apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 3 cloves minced garlic
  • 1 lb baby potatoes, halved
  • 2 cups baby carrots, peeled

Instructions:

  1. Pat the chicken thighs dry with paper towels and rub the seasoning mixture (salt, pepper, garlic powder, and onion powder) generously on both sides.
  2. Heat a skillet over medium-high heat with a drizzle of oil. Add the smoked paprika to the oil and bloom for 30 seconds to wake up the oils, then sear the thighs for 3–4 minutes per side until a mahogany-colored crust forms.
  3. Place the halved baby potatoes and peeled baby carrots at the bottom of the crockpot to create a rack.
  4. Layer the seared chicken thighs on top of the vegetables.
  5. Whisk together the chicken broth, raw unfiltered apple cider vinegar, Worcestershire sauce, and minced garlic, then pour the liquid over the meat.
  6. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the meat reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken from the crockpot. If the sauce is too thin, simmer it in a small saucepan for 5 minutes until syrupy, then pour the reduction over the chicken before serving.