Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 medium yellow onion, sliced into thick rings
  • 1 lb baby carrots, whole
  • 1 lb red potatoes, cut into 1.5-inch chunks
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the sliced onion rings at the bottom of the slow cooker to create a bed for the other ingredients.
  2. Scatter the baby carrots and potato chunks over the onions in a single, even layer.
  3. In a small bowl, whisk together the melted butter, minced garlic, thyme, parsley, salt, and pepper.
  4. Place the chicken thighs on top of the vegetables.
  5. Pour the garlic butter mixture evenly over the chicken and vegetables, ensuring the meat is well coated.
  6. Cover with the lid and cook on Low for 6-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).