Slow Cooker Chicken and Vegetables

Ingredients

• 6 chickens thighs with skin
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1.5 pounds carrots
• 2 pounds red potatoes
• 1 onion , chopped
• 2 cups chopped celery
• 1 tablespoon herbes de Provence
• 3 cloves garlic , minced
• fresh parsley for garnish , optional

Instructions

1. 1

   Pat chicken thighs dry with paper towels, trim away any excess skin and fat, and season both sides with salt and pepper, to taste.

2. 2

   Heat olive oil in a large skillet over medium heat. Cook chicken thighs in the hot skillet, skin side down, until browned, 5 to 7 minutes. Remove from the skillet and keep warm.

3. 3

   Peel carrots and cut into 3-inch-long pieces, about 1/2-inch thick, Scrub red potatoes and cut larger potatoes in half. Place carrot pieces, potato pieces, chopped onion, chopped celery, Herbes de Provence, and garlic in a slow cooker. Season with salt and pepper to taste, and stir to distribute vegetables and seasonings evenly.

4. 4

   Place browned chicken thighs on top, skin side up. Cover and cook on Low until chicken is no longer pink at the center and juices run clear, and vegetables are tender, 5 to 6 hours. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C) Do not open the lid during the cooking time (see Cook's Note).

5. 5

   Remove chicken and vegetables to a serving platter, garnish with fresh parsley, if using, and serve warm.