Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp cracked black pepper
  • 2 tsp kosher salt
  • 1 large yellow onion, sliced
  • 6 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Layer the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the chicken broth over the vegetables to create a flavorful steaming environment.
  2. Rub the chicken thighs with olive oil, salt, and pepper. Place the thighs skin-side up on top of the onion bed. Tuck the rosemary and thyme sprigs between the pieces of meat.
  3. Set the slow cooker to Low for 6 hours. Avoid opening the lid during the cooking process to maintain heat and moisture.
  4. Carefully remove the chicken. For a restaurant-style finish, place the thighs skin-side down in a hot skillet for 3-5 minutes until the skin is crisp and mahogany-colored.