– 1 large yellow onion chopped – 1 lb mini yellow potatoe – 3 ½ to 4 lbs bone-in skin-on chicken thighs about 8 thigh – 2 Tbsp avocado oil – 1 tsp sea salt to taste – ½ tsp black pepper to taste Sauce Ingredients: – ½ cup honey – 2 Tbsp lemon juice – 2 Tbsp rice vinegar – 3 Tbsp low-sodium soy sauce or liquid amino – 2 Tbsp pure maple syrup or more honey or brown sugar – 1 Tbsp sriracha optional – 6 large cloves garlic minced – 1 to 2 Tbsp tapioca flour
Put chopped yellow onion and whole baby gold potatoes in the crock pot. Move the chicken to a large plate or cutting board. Take off excess moisture with paper towels.
Season chicken thighs with sea salt and pepper both sides. Heat avocado oil in a large cast iron skillet on high. Chicken skin-side down in 350° pan. The skin should turn golden brown in 3-5 minutes.
Turn the chicken carefully and cook for 2-3 minutes. It may take 2–3 batches depending on skillet size and chicken quantity. Between batches, plate browned chicken thighs to accommodate more chicken.
After searing, put skin-side up chicken in slow cooker. Mix all sauce ingredients except tapioca flour in a small bowl. Mix the sauce in a NutriBullet or Magic Bullet.
Use tongs to distribute the sauce among the crock pot ingredients. High: 3–4 hours, low: 6–8.
For a thicker sauce, dissolve 2 tablespoons of tapioca flour, gluten-free flour, or cornflour in 3 to 4 tablespoons of water 1 hour before cooking the chicken and pour into the crock pot. Stir. Heat sauce for another hour until thick.
Place chicken thighs on a large baking sheet with tongs and broil on high for 5–8 minutes for crispy skin.
Chickens may fall off the bone, making movement difficult. Enjoy chicken and potatoes with sauce! Steamed brown or white rice absorbs sauce.