Description
Juicy, fall-off-the-bone chicken thighs with almost zero effort. Toss them in your slow cooker in the morning and come home to dinner that tastes like you slaved all day.
Ingredients
Scale
- 3 pounds (1.4 kg) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tablespoons olive oil
- 1 tablespoon paprika (sweet or smoked)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 cup chicken broth, low-sodium
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (optional, for thickening sauce)
Instructions
- Pat chicken thighs dry with paper towels. Mix all seasonings in a small bowl and rub all over chicken thighs.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden brown.
- Layer sliced onions and minced garlic in the bottom of your slow cooker.
- Arrange seared chicken thighs on top of the onion mixture, skin-side up.
- Whisk together chicken broth, Worcestershire sauce, and brown sugar, then pour around the sides of the chicken.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken reaches 165°F (74°C).
- Optional: Remove chicken to a serving plate. Mix cornstarch with 1 tablespoon cold water, stir into cooking liquid, and cook on high uncovered for 15 minutes to thicken sauce.
- Serve chicken with the thickened sauce spooned over top.