Created by Mikekey on September 15, 2015
Step 1: Spray slow cooker with cooking spray and combine the potatoes,onion, carrots, celery, garlic and broth in the bottom.
Step 2: Heat oil in a large skillet over medium-high heat and brown the thighs, skin side down, in 2 batches until skin begins to crisp. Place thighs on top of vegetables in slow cooker. Sprinkle salt, pepper, thyme, parsley and herbes de Provence over the top.
Step 3: Cover and cook on low for 5-5 1/2 hours or until juices run clear. (Internal temperature for turkey should be 180F.)
Step 4: Remove thighs to platter and slice, or serve whole. Spoon out vegetables and juices and place in a large serving bowl.