Ingredients
1.5 pounds bone-in, skin-on chicken thighs
2 pounds baby potatoes, halved
1/4 cup fresh dill, chopped
1 large lemon, zested and juiced
2 tablespoons olive oil
2 tablespoons unsalted butter, divided (1 tbsp for sauce, 1 tbsp for pan)
3 garlic cloves, minced
2 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Pat chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Sear chicken until golden brown (optional but recommended). Place in crockpot.
Add baby potatoes, garlic cloves, and remaining 1 tablespoon olive oil to the crockpot.
In a bowl, whisk together chicken broth, remaining butter, lemon juice, lemon zest, and half the fresh dill. Pour mixture over chicken and potatoes.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Ten minutes before serving, stir in remaining fresh dill to preserve brightness.
Remove chicken, let rest 5 minutes, then shred slightly if desired before serving with potatoes and sauce.
Notes
For gluten-free option, use certified gluten-free chicken broth. Add lemon zest and final dill boost at the very end for maximum freshness. Substitute butternut squash for low-carb alternative. Let rest before serving to allow sauce to settle.
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg