Slow Cooker Chicken Vesuvio

1. 1

   Season the chicken thighs on both sides with salt and pepper to taste.

2. 2

   In a large skillet over medium/high heat, brown the chicken thighs on both sides, four at a time.

3. 3

   Place four chicken thighs in the bottom of a slow cooker.

4. 4

   Place four chicken thighs in the bottom of a slow cooker.

5. 5

   Top the potatoes with the remaining browned chicken thighs and the remaining potatoes that have been seasoned with salt and pepper.

6. 6

   Pour the capers over the potatoes in the cooker and top evenly with the shallots.

7. 7

   Add the wine to the skillet and over medium/low heat, stir in the chicken broth making sure to scrape up the browned bits from the bottom of the pan.

8. 8

   Stir in the thyme and butter until melted.

9. 9

   Pour the pan sauce over the chicken and potatoes in the slow cooker.

10. 10

    Cover and cook on low for 8 hours.

11. 11

    Right before serving add the fresh lemon juice and stir.

12. 12

    Remove the chicken and potatoes with a slotted spoon and serve.

No additional tips available.