Slow Cooker Chicken Thighs

Ingredients

Chicken Thighs and Veggies

• 4-5 chicken thighs, bone-in, skin on, about 1½ – 2 pounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound baby potatoes
• 1 pound carrots, peeled
• 1 cup onions, sliced

Brown Sugar Garlic Sauce

• 1/3 cup brown sugar
• 2 tablespoons garlic, minced
• ½ cup soy sauce, low sodium recommended
• ¼ cup ketchup

Instructions 

1. Season the chicken thighs with salt and pepper, rubbing it into all sides.
2. Heat a large skillet over medium-high heat, and once hot add olive oil.
3. Add the chicken and brown on both sides, about 3-4 minutes each side.
4. Transfer the chicken to the crockpot, and add carrots, potatoes and onions.
5. In a small bowl, whisk together brown sugar, garlic, soy sauce and ketchup.
6. Pour the sauce mixture on top.
7. Cover the lid and cook for 2-4 hours on High or 4-6 hours on Low.
8. (Optional) Broil the chicken for 2-3 minutes before serving for additional crispiness and color.
9. Remove the chicken and veggies onto serving plates.
10. (Optional) Thicken the sauce by adding a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon water. Cook for about 10 minutes until the sauce is thickened.
11. Drizzle with sauce and garnish with optional parsley.