Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 large yellow onion, roughly chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) chicken broth
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Chop onion, carrots, celery, and garlic. Cube the potatoes.
  2. In a small bowl, whisk together olive oil, lemon juice, rosemary, thyme, Dijon mustard, salt, and pepper.
  3. Place the chopped vegetables in the bottom of the slow cooker. Arrange the chicken thighs on top of the vegetables.
  4. Drizzle the lemon-herb marinade evenly over the chicken thighs.
  5. Pour the chicken broth into the bottom of the slow cooker.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender.
  7. Garnish with fresh parsley (if using). Serve hot.