Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • ¼ tsp crushed red pepper flakes

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Optional: Heat olive oil in a skillet over medium-high heat and sear chicken skin-side down for 5–7 minutes until golden brown.
  3. Place the diced onion and minced garlic at the bottom of the slow cooker to create a flavor bed.
  4. Scatter the chopped rhubarb over the onions.
  5. Place the chicken thighs in a single layer on top of the rhubarb, skin-side up.
  6. Whisk together chicken broth, honey, apple cider vinegar, thyme, and red pepper flakes in a small bowl, then pour evenly over the chicken.
  7. Cover and cook on High for 3 hours or Low for 6 hours, until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the slow cooker and let it rest for 5–10 minutes before serving.