Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ⅓ cup fresh lemon juice
  • 2 tbsp lemon zest
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter, melted
  • ½ cup low-sodium chicken broth
  • 1 tsp dried oregano
  • ½ tsp onion powder
  • 1 lemon, sliced into thin rounds
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the thighs skin-side down for 5-7 minutes until the skin is mahogany-colored and crisp, then transfer them to the slow cooker.
  3. In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, chicken broth, oregano, and onion powder.
  4. Pour the sauce mixture over the seared chicken and arrange lemon slices on top of the thighs.
  5. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
  6. Carefully remove the chicken thighs from the slow cooker.
  7. Pour the remaining cooking liquid into a small saucepan and simmer over medium heat for 5-8 minutes until reduced by one-third into a glossy glaze.
  8. Pour the thickened sauce back over the chicken and garnish with fresh chopped parsley.