This dish includes a savory gravy to serve over the tender chicken thighs and baby potatoes.
How to Make It
1. Place potatoes in a 5- to 6-quart slow cooker; sprinkle with 1/2 teaspoon salt.
2. Rub chicken with pepper, smoked paprika, and remaining 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high. Add chicken, in batches if necessary, and cook until browned, about 3 minutes per side. Place chicken over potatoes in cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Pour stock mixture over chicken.
3. Cover and cook on low until chicken and potatoes are tender and done, about 4 hours. Transfer chicken and potatoes to a platter. Pour cooking liquid from cooker into a saucepan and heat over high. Whisk together flour and 1 tablespoon water; whisk into cooking liquid in pan, and bring to a boil. Cook, whisking constantly, until thickened, about 2 minutes. To serve, spoon gravy over chicken and potatoes. Sprinkle with thyme, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews