Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into 1.5-inch chunks
  • 3 medium carrots, peeled and cut into 1.5-inch chunks
  • 1 medium yellow onion, diced
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear chicken skin-side down for 3-4 minutes until the skin is mahogany-colored and crisp. Remove and set aside.
  3. Place the diced onions, sweet potatoes, and carrots at the bottom of the slow cooker to create a vegetable rack.
  4. Place the seared chicken on top of the vegetables.
  5. Stir the garlic, thyme, rosemary, and apple cider vinegar into the chicken broth and pour it carefully around the sides of the chicken.
  6. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours until the chicken reaches an internal temperature of 165°F.