Ingredients:

  • 2 lbs (900 g) bone-in, skin-on chicken thighs
  • 1 tablespoon (15 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) dried thyme
  • 1 teaspoon (5 g) dried rosemary
  • 1 teaspoon (6 g) salt (adjust to taste)
  • ½ teaspoon (2 g) black pepper
  • 1 cup (240 ml) chicken broth
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (30 g) unsalted butter

Instructions:

  1. Pat chicken thighs dry with paper towels and season with salt, pepper, thyme, and rosemary.
  2. In a skillet, heat olive oil over medium-high. Add chicken thighs, skin side down, and cook until golden brown, about 4-5 minutes. Flip and sear the other side.
  3. In the slow cooker, combine minced garlic, chicken broth, and lemon juice.
  4. Transfer the seared chicken thighs to the slow cooker, or place them directly in if not seared.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender (internal temp should reach 165°F/74°C).
  6. Stir in butter before serving for extra richness. Adjust seasoning if necessary.