Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 sprigs fresh rosemary, roughly chopped
  • 6 cloves garlic, smashed
  • 1 medium yellow onion, sliced
  • 1 cup low-sodium chicken broth
  • 1 large lemon, halved (one half sliced, one half juiced)

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Place thighs skin-side down and cook for 5-7 minutes until the skin is chestnut brown and releases easily from the pan. Flip and sear for another 2 minutes.
  3. Place the sliced medium yellow onion and 6 smashed garlic cloves at the bottom of the slow cooker to create a flavor bed.
  4. Arrange the seared chicken thighs on top of the vegetables in a single layer. Scatter the chopped fresh rosemary and lemon slices over and around the chicken.
  5. Pour 1 cup low-sodium chicken broth and the lemon juice carefully into the side of the pot to avoid washing the seasoning off the meat.
  6. Cover and cook on Low for 4 hours or High for 3 hours. The chicken is ready when it reaches an internal temperature of 175°F (79°C) for maximum tenderness.
  7. For a restaurant-style finish, carefully transfer the thighs to a baking sheet and broil for 2-3 minutes until the skin is sizzling and crisp.
  8. Allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute.