Recipe by chef Sarah Moulton, published in local paper. I have not made this but think it has potential, as it uses chicken thighs and has a shorter cook cycle. I would likely keep the potatoes in larger pieces, they seem too thinly sliced, but time will tell.

Ingredients

6 serv.

lbs yukon gold potatoes, sliced 1/4 inch thick↗1 1⁄2 lbs
tablespoons olive oil, divided↗3 tablespoons
kosher salt↗
lbs bone-in skin-on chicken thighs↗3 lbs
ground black pepper↗
tablespoons all-purpose flour↗2 tablespoons
cup thinly sliced yellow onion1 cup
tablespoon minced garlic1 tablespoon
cup dry white wine↗1⁄4 cup
cup chopped pepperoncini pepper1 cup
cup pitted kalamata olive↗1 cup
lemon, cut into 8 wedges↗1
tablespoons chopped fresh rosemary2 tablespoons
cup low sodium chicken broth↗1⁄2 cup

Step-by-step instructions

1
In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
2
Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
3
Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
4
Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
5
Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

Source: food.com

Original recipe ↗

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