Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1,100 g)
  • 1 tsp kosher salt (5 g) or to taste
  • 3/4 tsp freshly ground black pepper (2 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
  • 4 cloves garlic, minced (about 12 g)
  • 1 cup low-sodium chicken broth (240 ml)
  • 3 tbsp fresh lemon juice (from ~1 lemon) (45 ml)
  • 1 tbsp Dijon mustard (15 g)
  • 1 tbsp honey (15 g)
  • 1 tsp smoked paprika (or sweet paprika) (2 g)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) (1 g dried / 3 g fresh)
  • 1/2 tsp dried oregano (optional) (1 g)
  • 1 bay leaf (optional)
  • 1–2 tbsp cornstarch (8–16 g) mixed with 2 tbsp cold water (30 ml) to make a slurry — or 2 tbsp all-purpose flour (16 g) blended with 2 tbsp water
  • 1–2 tbsp chopped fresh parsley or basil for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Prep and season: Pat chicken thighs dry and season both sides with kosher salt and black pepper. Slice the onion, mince the garlic, and juice the lemon.
  2. (Optional) Brown the thighs: Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear thighs skin-side down 3–4 minutes until golden, flip 1–2 minutes, then transfer to a plate.
  3. Build the sauce: In a small bowl whisk together chicken broth, lemon juice, Dijon, honey, smoked paprika, thyme, oregano (if using), and minced garlic. Taste and adjust seasoning.
  4. Layer in slow cooker: Scatter sliced onions across the bottom of the slow cooker. Place seared or raw thighs on top, skin-side up. Pour the sauce evenly over the thighs and tuck in a bay leaf if using.
  5. Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Thighs are done when internal temperature reaches 165°F (74°C) at the thickest part and meat is fork-tender.
  6. Thicken sauce (optional): Remove thighs and keep warm. Pour cooking liquid into a saucepan and simmer, whisk in cornstarch slurry until glossy and thickened, or stir slurry into slow cooker and cook on HIGH 10–15 minutes.
  7. (Optional) Crisp the skin: For crisp skin, place cooked thighs skin-side up on a baking sheet and broil 3–5 minutes until browned and crisp, watching closely.
  8. Finish and serve: Spoon sauce over the thighs, garnish with chopped parsley or basil and lemon wedges. Serve with mashed potatoes, rice pilaf, or roasted vegetables.