Prep the slow cooker. Lightly grease the insert to prevent sticking and make cleanup easier.

Season the chicken. Pat the chicken dry. Rub with olive oil, salt, pepper, smoked paprika, thyme, and rosemary. This helps the spices cling and boosts browning.

Optional sear for extra flavor. Heat a skillet over medium-high with a bit of oil. Sear the chicken, skin-side down first, 2–3 minutes per side until lightly golden. This step adds richness but can be skipped if you’re short on time.

Layer the vegetables. Add potatoes, onions, garlic, and carrots (if using) to the slow cooker. Season with a pinch of salt and pepper. Dot with butter if you want a richer sauce.

Add liquids. Pour in the chicken broth and the lemon juice. Sprinkle lemon zest over the vegetables for bright flavor.

Place the chicken on top. Arrange the chicken in a single layer over the vegetables so the juices drip down as it cooks.

Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the potatoes are fork-soft. Bone-in thighs usually take the longer end; boneless thighs cook a bit faster.

Finish the sauce (optional). For a thicker sauce, remove the chicken to a plate and tent with foil. Stir 1–2 teaspoons cornstarch into 1 tablespoon cold water, then mix into the juices in the slow cooker. Cover and cook on High for 10–15 minutes until slightly thickened.

Taste and adjust. Add more salt, pepper, or a squeeze of lemon to brighten. Sprinkle with dried or fresh parsley for a fresh finish.

Serve. Plate the chicken with a generous spoonful of potatoes and vegetables. Ladle the sauce over the top.