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MarBEE Tyler Moore Crock Pot Chicken

5 from 4 votes


  • Heavy Bottomed Large Pan (Jule's favorite is linked below)
  • Crock Pot (Jule's favorite is linked below)


  • 1 package Chicken Thighs on the bone, skin on (8-9 thighs) serves 4
  • 2 tbsp Olive Oil for browning the chicken
  • Rice or Orzo (or Cauliflower Rice if you're a skinny b*tch)


  • 4 tbsp Dijon Mustard
  • 1 tbsp Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Oregano
  • 1 tsp Thyme
  • 1 tbsp Kosher Salt


  • Leftover Pan Drippings from browning the chicken
  • 2 tbsp Potato Starch (if you don't have potato starch, you can use flour) Potato Starch is an amazing thickening agent. It can be used as a substitute for white flour. If you choose to use it (linked below), not only does it become a gluten free ReciBEE, but it's also amazing for your gut microbial.
  • Juice of 1 Large Lemon
  • Few glugs Good Quality White Wine
  • 1 1/2 cups Chicken Broth


  • Rinse chicken in cold water and pat dry.
  • In a large mixing bowl, whisk together your marinade.
  • Season your chicken with kosher salt and place chicken thighs in mixing bowl, coating with marinade. Place in refrigerator allowing chicken to marinate in bowl for at least 1 hour (even better overnight).
  • 30 minutes ahead of cooking bring chicken to room temperature, leaving in bowl.
  • On stove top, heat 2 tbsp of olive oil on medium heat in a heavy bottomed large pan (click here for Jule's favorite). Non-stick is not preferred here, as you won't achieve the deep color and the crispy texture that you're looking for.
  • When pan is hot, carefully begin placing chicken, skin side down. As soon as you hear a sizzle, shake the pan to prevent sticking.
  • Being careful not to crowd the pan, continue to place thighs skin side down.
  • While chicken browns, plug in crockpot (click here for Jule's favorite), as close to your stove top as possible so you can easily transfer chicken as you cook. Note: When browning the chicken you are not cooking the chicken through. You are only looking to brown and crisp the skin.
  • Once deeply golden brown, transfer the chicken, skin side up, to your crockpot nestling the pieces together.
  • Keeping your pan that you used to brown your chicken in on the stove, move to an unused burner so that the oil cools and does not continue to cook.
  • Set slow cooker to 5 hours on high. Run! You've got time! Spend it wisely!
  • After 4.5 hours, assemble your ingredients listed above for your sauce.
  • In your now cooled heavy bottomed pan, keep all caramelized bits and appx. 2 tbsp of the accumulated oil. Discard the rest of the oil.
  • Heat remaining oil and caramelized bits on a low flame.
  • Add your potato starch and start to whisk.
  • Once dissolved, add juice from your squeezed lemon and continue to whisk.
  • Add a few glugs of white wine, continuing to whisk.
  • Add chicken stock, whisking the entire time.
  • After appx. 5 minutes your sauce should be thickening, thanks to the potato starch. Season with a little bit of kosher salt and black pepper, and add sauce directly into your crock pot.
  • Make rice or orzo separately.
  • Serve the chicken over rice, orzo, or cauliflower rice, spooning sauce over the chicken.
  • Think of those independent working women like my Gammy and Mary Tyler Moore, and go get seconds.