INGREDIENTS

6 chicken thighs, bone-in and skin-on
1 12 tsp smoked paprika
To taste, kosher salt and freshly ground black pepper
2 tbsp unsweetened butter
2 pounds halved baby red potatoes
14 glass white wine
14 cup chicken broth
2 chopped shallots
3 minced garlic cloves
1 teaspoon thyme dried
3 cups florets broccoli
12 c. thick cream
12 tbsp freshly squeezed lemon juice
1 teaspoon cornstarch

INSTRUCTIONS
Season the chicken with salt and pepper to taste.
In a large cast iron skillet over medium high heat, melt the butter. Sear both sides of the chicken, skin-side down, until golden brown, about 2-3 minutes each side; drain excess grease and set chicken aside.
Fill a 6-quart slow cooker halfway with potatoes. Season with salt and pepper to taste after adding the wine, chicken stock, shallots, garlic, and thyme. Place the chicken in an equal layer in the slow cooker.
Cook for 5-6 hours on low heat, or until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F. Cook for 30 minutes more after adding the broccoli.
Cover and keep the chicken, potatoes, and broccoli warm in the slow cooker.

In a small mixing bowl, combine heavy cream, lemon juice, and cornstarch. Incorporate into the slow cooker. Cook for another 10-15 minutes on high heat, or until the sauce has thickened.
Serve the chicken, potatoes, and broccoli right away with the cream sauce.