Ingredients:

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 4 bone-in, skin-on chicken thighs (6-8 oz each)
  • 1 tbsp olive oil

Instructions:

  1. Pat the 4 bone-in, skin-on chicken thighs (6-8 oz each) completely dry with paper towels.
  2. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp dried oregano.
  3. Liberally coat all sides of the chicken thighs with the spice rub, pressing the spices into the skin to ensure a thick layer.
  4. Place the chicken thighs in the slow cooker in a single layer, skin side up, without adding water or broth.
  5. Cover and cook on High for 3-4 hours (or Low for 6-8 hours) until the meat is tender.
  6. Preheat the oven broiler to high.
  7. Carefully transfer the thighs to an oven-safe baking sheet or cast-iron skillet.
  8. Brush the skin lightly with 1 tbsp olive oil.
  9. Broil for 3-5 minutes, watching closely, until the skin is mahogany-colored and bubbling and the internal temperature reaches 175°F (79°C).