Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 yellow onion, wedged
  • 3 lbs bone-in, skin-on chicken thighs
  • 8 cloves fresh garlic, smashed
  • 1 head of garlic, sliced crosswise
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the 1.5 lbs halved Yukon Gold potatoes and 2 inch carrot chunks into the bottom of the slow cooker. Note: This creates a platform for the chicken and keeps the meat from sitting directly in the rendering fat.
  2. Add the yellow onion wedges and 8 smashed garlic cloves over the vegetables. Scatter them evenly to ensure flavor distribution from the bottom up.
  3. In a small bowl, combine 4 tbsp softened butter, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, 1.5 tsp salt, and 0.5 tsp pepper. Note: Mixing the spices into the fat first ensures they don't just wash off into the liquid.
  4. Pat the 3 lbs of chicken thighs completely dry with paper towels. Rub the herb butter mixture generously over and under the skin of each thigh.
  5. Nestle the chicken thighs on top of the vegetables, skin side up. Place the crosswise sliced head of garlic in the center. Cover and cook on LOW for 6 hours. until the chicken is tender and the carrots are soft.
  6. (Optional but recommended) Carefully transfer the chicken to a baking sheet. Broil on high for 3-5 minutes until the skin is golden and crackling. Note: Keep a close eye on it; butter rubbed skin can burn in seconds.
  7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute so they don't all run out the moment you take a bite.
  8. Skim any excess fat from the liquid remaining in the pot. Spoon the remaining herb infused juices over the chicken and vegetables right before hitting the table.