Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs (6-8 pieces)
  • 1 lb baby Yukon Gold potatoes, halved
  • 10 oz cremini mushrooms, thick-sliced
  • 1 medium yellow onion, thick-wedged
  • 3 sprigs fresh rosemary
  • 4 cloves garlic, smashed and peeled
  • 0.5 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Season the chicken thighs generously with kosher salt and cracked black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place chicken skin side down for 5 minutes until golden and crackling.
  3. Layer the halved potatoes and wedged onions at the bottom of the 6-quart crock pot to create a base.
  4. Add the sliced mushrooms over the vegetables and pour in the white wine and chicken bone broth.
  5. Nestle the seared chicken thighs on top of the vegetables, skin-side up, to maintain the crispy texture until they sit snugly.
  6. Tuck the fresh rosemary sprigs and smashed garlic cloves into the gaps between the chicken pieces.
  7. Cover and cook on LOW for 6 hours until the meat is tender and pulling from the bone.
  8. Remove the lid and let it sit for 10 minutes before serving.