Description
A rich and comforting one-pot meal featuring succulent chicken thighs bathed in a garlic butter sauce, paired with zesty lemon-herb potatoes.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup unsalted butter, cubed
- 6 cloves garlic, minced
- 1.5 lbs baby potatoes, halved
- 1 medium lemon (juiced and zested)
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs generously with salt and pepper on all sides.
- Place halved baby potatoes in the bottom of the slow cooker.
- Arrange chicken thighs on top of the potatoes, skin side up.
- Mix melted butter, minced garlic, lemon juice, and rosemary; pour over chicken.
- Cook on Low for 6-7 hours or High for 3-4 hours until chicken reaches 165°F.
- Garnish with fresh lemon zest and parsley before serving.