Ingredients:

  • 1.75 lb bone-in skin-on chicken thighs
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 0.5 cup low-sodium chicken bone broth
  • 2 tbsp coconut aminos
  • 1 tbsp raw honey
  • 1 tbsp Dijon mustard
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Season the chicken thighs generously with sea salt and black pepper.
  2. (Optional) Heat a large cast iron skillet over medium-high heat with a teaspoon of avocado oil. Sear the chicken thighs skin-side down for 4-5 minutes until the skin is mahogany-colored and crisp. Remove from heat.
  3. In the bottom of a 6-quart slow cooker, layer the halved potatoes, carrot chunks, onion wedges, and smashed garlic to create a 'vegetable raft'.
  4. In a small mixing bowl, whisk together the chicken bone broth, coconut aminos, raw honey, and Dijon mustard.
  5. Place the seared (or unseared) chicken thighs on top of the vegetables. Pour the broth mixture over the chicken and nestle the fresh rosemary and thyme sprigs around the meat.
  6. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.