Ingredients:

  • 900g boneless skinless chicken thighs
  • 450g baby Yukon Gold potatoes
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 120ml low sodium chicken bone broth
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Halve 450g of baby Yukon Gold potatoes.
  2. Toss the potatoes in a bowl with 1 tbsp olive oil, half the salt, and half the pepper until they are glossy and evenly covered.
  3. Place the potatoes in the bottom of the slow cooker.
  4. Rub the 900g of chicken thighs with the remaining salt, pepper, and 1 tsp dried oregano.
  5. Place the chicken thighs directly on top of the potatoes until the surface is mostly covered.
  6. In a small jar, whisk together 120ml bone broth, 2 tbsp lemon juice, 6 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme.
  7. Pour the herb mixture over the chicken until the liquid pools slightly at the bottom.
  8. Cover and cook on Low for 6 hours until the chicken is tender and the potatoes are fork soft.
  9. Carefully remove the lid and let the steam escape for 2 minutes before serving.