Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup low-sodium chicken broth
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Place thighs skin-side down and sear for 3–4 minutes until the skin reaches a mahogany-colored crisp. Transfer the chicken to the slow cooker.
  3. In a small bowl, whisk together the melted butter, minced garlic, thyme, and lemon juice. Pour this aromatic mixture over the chicken.
  4. Pour the chicken broth around the sides of the meat, avoiding the skin to preserve crispness.
  5. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C) and the meat pulls away easily from the bone.
  6. Optional: For a shattering skin, pop the cooked thighs under the oven broiler for 2 minutes before serving.