My slow cooker has and inside that comes out and can be heated on the stove -top and then placed back into the base to finish cooking. If your does not do this - just do the first step in a sauté pan on the stove and transfer to the slow cooker.
On the stove top add the oil, butter and onions with a pinch of salt and cook about 6 minutes and then add the garlic and cook about 30 seconds. Next, add the oregano, thyme and chicken thighs and season them with salt and pepper.
Brown the chicken on both sides for 2 minutes and then turn off the heat and add the base back into the slow cooker. Then add in the chicken broth, Dijon and juice of one lemon and stir it around to combine.
Set the slow cooker on low for 5 hours and the last 30 minutes add in the 1/2 teaspoon of arrow root and the juice of the second lemon and stir to combine.
Right before serving at the end add in one tablespoon of the half and half and mix to combine and warm through and then serve!
I created this last night and it is one of my favorite chicken recipes by far - I made gluten free trip-coloerd Quinoa pasta and served the chicken with the sauce over the top with chives and parmesan. 🙂