Ingredients:

• 2 lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces
• 1 Tbsp olive oil
• 1 Tbsp dried oregano
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
• 3 cups of chicken broth
• 12 oz. baby potatoes, halved or quartered (optional)
• 4 medium carrots, peeled and sliced into 1/2-inch pieces
• 2 medium red or yellow onions, cut into large pieces
• 4 fresh garlic cloves, minced
• 2 dried bay leaves
• 1/4 cup freshly chopped parsley

Directions:

• Season the raw chicken with garlic powder, salt, and pepper.
• Add olive oil to saucepan and saute the chicken until golden brown.
• Transfer all ingredients into crock pot and cook on low for 4-6 hours.
• Serve with or without rice.