Ingredients:

  • 2.5 lbs bone in skinless chicken thighs
  • 6 cloves garlic, smashed
  • 1 large yellow onion, diced
  • 2 large lemons
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long grain white rice
  • 3 cups low sodium chicken bone broth
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp cold unsalted butter

Instructions:

  1. Pat the 2.5 lbs bone in skinless chicken thighs dry with paper towels.
  2. Mix the 1.5 tsp kosher salt, 0.5 tsp pepper, 1 tsp garlic powder, dried oregano, and thyme in a small bowl, then coat the chicken evenly.
  3. Heat 2 tbsp olive oil in a skillet over medium high heat until it begins to shimmer.
  4. Sear the chicken for 3-4 minutes per side until golden and crackling, then transfer to the slow cooker.
  5. In the same skillet, sauté the diced yellow onion and 6 smashed garlic cloves for 2 minutes until fragrant and softened.
  6. Pour 0.5 cup of the bone broth into the pan to deglaze, scraping up the brown bits (the fond), then pour everything over the chicken in the cooker.
  7. Add the remaining broth, lemon zest, and half the lemon slices. Cover and cook on LOW for 6 hours.
  8. At the 6 hour mark, stir in the 1.5 cups rinsed white rice and the juice of 1 lemon.
  9. Cook for an additional 30-40 minutes until the rice is tender and the liquid is absorbed.
  10. Stir in the 0.25 cup fresh parsley and the cold butter right before serving.