8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon paprika
4 cloves garlic, minced
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water
Directions
In a small bowl, mix together the salt, pepper, garlic powder, rosemary, thyme, and paprika.
Rub the chicken thighs with olive oil and then coat them evenly with the herb mixture.
Place the chicken thighs in the slow cooker, skin side up.
Sprinkle the minced garlic over the chicken.
Pour the chicken broth around the chicken thighs, being careful not to wash off the herbs.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken thighs and set aside.
In a small bowl, mix the cornstarch with water to create a slurry.
Pour the slurry into the slow cooker and stir to thicken the sauce.
Return the chicken thighs to the slow cooker to coat them in the sauce before serving.
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Variations & Tips
For a citrusy twist, add the juice and zest of one lemon to the broth. If you prefer a spicier dish, include a pinch of red pepper flakes in the herb mixture. For a richer flavor, substitute white wine for half of the chicken broth. You can also add vegetables like carrots and potatoes to the slow cooker for a complete one-pot meal.
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