Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Season the bone-in skin-on chicken thighs with salt and pepper. Place them skin-side down in the skillet and cook for about 3-5 minutes until golden brown and crispy.

In a mixing bowl, combine baby potatoes, chopped carrots, diced onion, and melted butter. Sprinkle in Italian seasoning, along with salt and pepper to taste.

Transfer the vegetable mixture into the bottom of a 6-quart slow cooker, spreading it evenly. Carefully place the browned chicken thighs on top of the veggies. Next, pour in 1 cup of chicken stock.

Cover the slow cooker with its lid and set it to cook on high for 4 hours or low for 7-8 hours.

For a crispy skin finish, preheat your broiler while the chicken is cooking. Once it’s done, carefully transfer the chicken to a foil-lined baking pan. Broil for about 3-4 minutes.

While the chicken broils, in a saucepan, melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour until lightly browned. Gradually add the drippings from the slow cooker.