Begin by melting butter in a large skillet over medium-high heat. Once the butter is bubbling, add the bone-in, skin-on chicken thighs skin-side down. Sear them for 5-6 minutes until they are golden brown and crispy. Flip the thighs carefully and brown the other side for an additional 2-3 minutes.

While the chicken is browning, wash and peel your carrots. You can leave them whole for a rustic presentation or chop them into smaller pieces for quicker cooking.

In a medium bowl, combine balsamic vinegar, honey, sea salt, dried cilantro, minced garlic, and red pepper flakes. Whisk these ingredients together until well mixed.

Transfer the browned chicken thighs into your slow cooker, followed by the prepared carrots. Pour the balsamic mixture over the chicken and carrots, making sure everything is well-coated.

Cover the slow cooker with its lid and set it to cook on high for 3-4 hours or on low for 6-8 hours, depending on your schedule.

Once cooking time is up, carefully remove the lid. Spoon the chicken and carrots onto plates, drizzling additional sauce over the top.