Ingredients:

  • 2.5 - 3 lbs bone-in, skin-on chicken thighs (about 8-10 thighs)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tbsp dried Italian herb blend (or a mix of oregano, thyme, rosemary)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 cup chicken broth or stock (low sodium recommended)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil (for searing, optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. (Optional) Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, for 2-3 minutes per side, until lightly browned. Remove from skillet and set aside.
  2. Prepare the Slow Cooker: Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Combine the Spices: In a small bowl, mix together the Italian herb blend, smoked paprika, garlic powder, and black pepper.
  4. Season the Chicken: Generously season the chicken thighs with the herb and spice mixture.
  5. Arrange in Slow Cooker: Place the seasoned chicken thighs on top of the onion and garlic in the slow cooker.
  6. Add Liquids: Pour chicken broth and Worcestershire sauce over the chicken thighs.
  7. Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily pulls apart from the bone. Internal temperature should reach 165°F (74°C).
  8. Shred or Serve: Remove the chicken thighs from the slow cooker. Shred the meat with two forks, or serve the thighs whole.
  9. Garnish: Garnish with fresh parsley, if desired.