Ingredients:

  • 6 large Bone-In, Skin-On Chicken Thighs
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Smoked Paprika
  • 1 large Lemon, zest finely grated (reserve the juice)
  • 6 cloves Garlic, minced
  • 1 large Shallot, finely diced
  • 4 tbsp Unsalted Butter, cut into four pieces
  • 2 cups Low-Sodium Chicken Stock
  • ¼ cup Fresh Lemon Juice
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 tbsp Cornstarch (optional thickener)
  • 2 tbsp Cold Water (optional thickener)

Instructions:

  1. Prepare and Season the Chicken: Remove chicken thighs and use paper towels to thoroughly pat the skin dry. In a small bowl, combine salt, pepper, and smoked paprika. Rub the chicken lightly with 1 tbsp of olive oil, then generously coat all sides with the seasoning mix.
  2. Assemble the Crock Pot Base: Scatter the minced garlic and diced shallot evenly across the bottom of the slow cooker pot. Pour the chicken stock and fresh lemon juice over the aromatics. Add the lemon zest and place the thyme and rosemary sprigs into the liquid. Place the four pieces of butter strategically around the bottom of the pot.
  3. Load and Cook: Place the seasoned chicken thighs on top of the liquid base, ensuring the skin side is facing up. Cover the crock pot and cook on Low for 6 hours or High for 4 hours. Do not open the lid during cooking. The chicken is done when the meat is falling easily off the bone.
  4. Finish the Sauce (Optional): Carefully transfer the cooked chicken thighs to a heatproof platter and cover loosely with foil. Discard the herb sprigs. If the sauce is too thin, ladle the liquid into a saucepan and bring to a simmer. Whisk together the cornstarch and cold water (the slurry). Pour the slurry gradually into the simmering sauce, whisking constantly until thickened (1-2 minutes).
  5. The Grand Finish: For crispy skin, place the cooked chicken thighs under a preheated broiler (grill) for 2–3 minutes, watching carefully until the skin is beautifully golden brown. Serve immediately, drizzling the lemon garlic sauce generously over the chicken.