Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cracked black pepper
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, combine salt, paprika, garlic powder, onion powder, and pepper. Rub the mixture evenly over the skin and underside of the chicken.
  2. Place the sliced carrots, celery, onion, and smashed garlic at the bottom of the slow cooker to create a natural rack.
  3. Place the seasoned chicken thighs in a single layer on top of the vegetables, skin-side up, ensuring pieces are not overlapping. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the internal temperature reaches 170ºF (77ºC).
  4. Transfer the thighs to a baking sheet and place under a high oven broiler for 3–5 minutes until the skin is bubbling and deep golden-brown.