1/2 tsp garlic powder

1/2 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp paprika

3 tsp kosher salt, divided

1 tsp ground black pepper, divided

6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)

2 Tbsp olive oil

1 lb carrots, cut into 1-inch pieces

1 lb baby white potatoes, halved if large

4 garlic cloves, chopped

4 thyme sprigs (or 1 tsp dried thyme)

2 shallots, sliced

1/4 cup low-sodium chicken broth

2 Tbsp salted butter, cubed

2 tsp cornstarch (optional, for thickening)

Fresh parsley, chopped, for serving (optional)

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Mix garlic powder, Italian seasoning, onion powder, paprika, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Pat chicken dry and rub evenly with the spice mix.
Heat olive oil in a skillet over medium heat. Sear chicken thighs skin-side down for 4 minutes until golden brown, then remove to a plate.
Layer carrots and potatoes in the bottom of the slow cooker. Add garlic, thyme, and shallots on top. Season with remaining salt and pepper, and pour in the chicken broth.
Place seared chicken thighs on top of the vegetables, skin-side up. Scatter cubed butter over the top.
Cover and cook on low for 4–6 hours or on high for 2 1/2–3 hours, until chicken is tender and reaches 165°F (74°C).
For thicker sauce, remove chicken and whisk cornstarch with 1 Tbsp water. Stir into the slow cooker, cover, and cook on high for another 5–10 minutes until thickened.
Serve chicken over vegetables, spooning sauce on top. Garnish with chopped parsley if desired.

Searing the chicken adds flavor and color but can be skipped for convenience.

Use boneless chicken thighs for a faster cook time (reduce by about 1 hour).

Swap baby potatoes for sweet potatoes for a slightly sweet flavor.

Add heavy cream at the end for a creamier sauce.

Broil cooked chicken for 2–3 minutes for crispier skin.

Store leftovers in the fridge up to 3 days or freeze up to 2 months.