Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until mahogany-colored, then flip and sear for 2 minutes on the other side.
  3. Transfer the seared thighs to the crockpot.
  4. In the same skillet, sauté smashed garlic for 30 seconds until fragrant.
  5. Whisk in the chicken broth, lemon juice, zest, thyme, and rosemary, then pour the liquid over the chicken.
  6. Drizzle melted butter on top of the chicken, cover, and cook on Low for 6-8 hours or High for 3-4 hours until internal temperature reaches 165°F.
  7. Remove chicken to a platter and stir the remaining juices in the pot to create a glaze. Garnish with chopped parsley and lemon slices.