Ingredients
2lbsred potatoes,quartered
3lbschicken thighs,bone-in and skin-on
4tspTuscan style seasoning
2tspkosher salt
2tspblack pepper,freshly ground
4tbspextra virgin olive oil,divided
6clovesgarlic,minced
3cupschicken stock
2lemon juice
1lbbaby carrots
1lbgreen beans,trimmed
2tbspcornstarch
2tbspwater
2tbspfresh Italian parsley,chopped
Preparation
Place the potatoes in the bottom of a 6-quart slow cooker on high heat. Set aside and season both sides of the chicken with the tuscan seasoning, salt and pepper.
In a 10-inch skillet over medium high heat, add the oil. Add the chicken and sear each side for 3 minutes or until brown on both sides. Remove the chicken and place on top of the potatoes.
Add the garlic to the skillet and cook for 30 seconds. Next add the chicken stock until it bubbles. Bring to a boil for 3 minutes. Add the lemon juice and stir to combine.
Add the carrots to the slow cooker and port the liquid from the skillet on top. Cook for 2 to 3 hours on High or 4 to 6 hours on Low. Add the green beans during the last 15 minutes of cooking.
To thicken the sauce, combine cornstarch and water in a mason jar. Seal the jar and shake to create a slurry. Pour the slurry into the slow cooker for the last 30 minutes or cooking. Sprinkle with parsley before serving.
