Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 2 tbsp unsalted butter, melted
  • 4 cloves garlic, smashed
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the chicken thighs completely dry with paper towels.
  2. In a small bowl, combine the salt, pepper, garlic powder, paprika, and thyme. Rub the spice blend generously over all sides of the chicken, including under the skin.
  3. Place the smashed garlic cloves at the bottom of the slow cooker.
  4. Arrange the seasoned thighs on top of the garlic, skin-side up.
  5. Pour the chicken broth and Worcestershire sauce around the sides of the pot, avoiding the seasoning rub on top of the meat.
  6. Dot the top of each thigh with a small piece of melted butter.
  7. Cover and cook on LOW for 6 hours until the meat is tender and reaches an internal temperature of 165°F (74°C).
  8. Carefully remove the thighs from the slow cooker and place them skin-side down in a preheated cast iron skillet over medium-high heat for 3-5 minutes until the skin is mahogany-colored and crisp.