Step 1

Prepare the chicken thighs by trimming excess skin and fat, washing, and patting dry. Season both sides of the thighs with salt and pepper and set aside.

Step 2

Add all dry seasonings to a small mixing bowl: garlic powder, onion powder, paprika, and Italian seasonings. Mix well. Generously season chicken with seasoning mix on both sides.

Step 3

Heat the oil over medium-high heat in a large cast-iron skillet. Once the oil is hot, add chicken skin-side down. Sear until golden brown, 3-5 minutes. Flip and continue cooking for two more minutes. Transfer to a clean plate.

Step 4

Add celery, carrots, onions, potatoes, and garlic to your 6-quart slow cooker, then add the seared chicken on top of the vegetables. Add the herbs.

Step 5

Add butter to the same cast-iron pan, let it melt, and then add the flour. Mix well until flour is fully incorporated into the oil, 1-2 minutes.

Step 6

Next, add chicken broth and continue stirring until slightly thickened, 2-3 minutes. Season it with salt and pepper to taste, then add the sauce to the slow cooker.

Step 7

Cover the slow cooker and cook (2-4 hours on the High setting or 4-6 hours on the Low setting) until the chicken and potatoes are tender.

Step 8

Transfer the chicken, vegetables, and some sauce to serving plates. Garnish with herbs if desired and serve.