Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 3 large carrots, sliced into 1-inch chunks
  • 2 medium parsnips, sliced into 1-inch chunks
  • 1 lb baby gold potatoes, halved
  • 1 medium yellow onion, diced
  • 1/2 cup low-sodium chicken bone broth
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onions, halved potatoes, and sliced carrots and parsnips at the bottom of the slow cooker to create a vegetable base.
  2. Season the chicken thighs with salt and pepper, then place them on top of the layered vegetables.
  3. In a small bowl, whisk together the bone broth, lemon juice, minced garlic, and dried oregano.
  4. Pour the citrus-garlic mixture evenly over the chicken.
  5. Cover with the lid and cook on Low for 6 hours (recommended) or on High for 3 hours.
  6. Remove the chicken to a platter until it pulls apart easily with a fork.
  7. If the sauce is too thin, leave the lid off and cook on High for an additional 20 minutes to reduce the liquid.
  8. Stir in the fresh chopped parsley just before serving.