Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the halved potatoes and diced onions at the bottom of the slow cooker.
  2. Drizzle the vegetables with olive oil and toss with minced garlic, salt, and pepper, ensuring the potatoes are spread in an even layer.
  3. Season the chicken thighs with dried oregano and place them directly on top of the vegetables.
  4. Pour the chicken broth evenly over the meat.
  5. Cover with the lid and cook on LOW for 6 hours until the chicken is mahogany-colored and potatoes are fork-tender.
  6. Stir in the fresh lemon juice and use tongs to gently nestle the chicken into the potatoes.
  7. Garnish with fresh parsley before serving.