Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper. This helps the seasoning stick and prevents the skin from turning soggy.

In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, and a splash of the chicken broth. This creates a flavorful coating that will baste the chicken as it cooks.

Place the quartered potatoes in the bottom of the slow cooker, as they need the most time to become tender.

Arrange the chicken thighs in a single layer on top of the potatoes. Pour the remaining chicken broth around the edges of the pot, not directly over the chicken, to prevent boiling.

Drizzle the herb-lemon mixture evenly over the chicken and potatoes. The mixture will slowly release its flavor during the long cook.

Cover and cook on LOW for 7 hours, or until the chicken is fork-tender and easily pulls away from the bone. Do not stir during this time, as it will break up the potatoes.

Before serving, carefully transfer the chicken and potatoes to a serving platter, reserving the liquid in the pot.

For a quick sauce, whisk the reserved liquid with a teaspoon of cold butter until glossy, then spoon over the top. This adds richness and helps it coat the food beautifully.