Ingredients:

  • 1.5 lb Boneless, skinless chicken thighs
  • 1.5 lb Baby Yellow Potatoes (or Yukon Gold), quartered or cubed
  • 1 cup Low Sodium Chicken Broth
  • 2 tbsp Olive Oil
  • 1 tbsp Dried Thyme
  • 4 cloves Garlic, minced
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Mince the garlic. Cube the potatoes into 1-inch pieces.
  2. Pat the chicken thighs dry and season generously with salt, pepper, and dried thyme.
  3. In the slow cooker, layer the cubed potatoes first. Pour in the chicken broth and two tablespoons of olive oil.
  4. Place the seasoned chicken thighs directly on top of the potatoes. Scatter minced garlic over the chicken.
  5. Cover the slow cooker and cook on the LOW setting for 5 hours (PT5H), or until the chicken is fork-tender and the potatoes are easily pierced.
  6. Serve the chicken and potatoes immediately, optionally shredding the chicken directly in the pot to absorb the flavorful sauce created by the rendered fat and herbs.