Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 cup chicken broth
  • 1 tsp lemon juice
  • 2 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp smoked paprika
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the 3 lbs bone-in, skin-on chicken thighs completely dry with paper towels. Season both sides generously with 1 tsp kosher salt, ½ tsp cracked black pepper, and 1 tsp garlic powder.
  2. Heat 1 tbsp avocado oil in a cast-iron skillet over medium-high heat. Place the thighs skin-side down and sear for 5–7 minutes without moving them, until the skin forms a rich brown crust. Flip and sear the other side for 2–3 minutes.
  3. Transfer the seared thighs to the slow cooker, placing them skin-side up.
  4. In a small bowl, whisk together 1 cup chicken broth, 1 tsp lemon juice, 2 tbsp melted unsalted butter, 1 tbsp minced garlic, 1 tsp dried thyme, 1 tsp dried rosemary, and ½ tsp smoked paprika. Pour the mixture around the chicken.
  5. Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
  6. Check that the chicken has reached a safe internal temperature of 175°F (80°C) for maximum tenderness. Remove the chicken thighs from the pot and set aside on a platter.
  7. Whisk 2 tbsp cornstarch and 2 tbsp cold water together to make a smooth slurry. Stir the slurry into the bubbling liquid in the slow cooker.
  8. Turn the slow cooker heat to High for 15–20 minutes until the sauce is thick and velvety. Pour the gravy over the chicken just before serving.