Ingredients:

  • 2 lbs (900g) boneless skinless chicken thighs
  • 1 medium (150g) yellow onion, sliced
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • ½ cup (120ml) low-sodium chicken bone broth

Instructions:

  1. Whisk the olive oil, lemon juice, smoked paprika, oregano, salt, and black pepper in a small bowl. Stir until a thick paste forms.
  2. Scatter the sliced onions and minced garlic across the bottom of the slow cooker. Note: This acts as a roasting rack to keep chicken off the bottom.
  3. Place the chicken thighs on top of the onion layer.
  4. Rub the spice paste over each piece of chicken. Ensure the meat is fully coated for better color.
  5. Pour the chicken bone broth around the sides of the pot. Be careful not to pour it directly on the chicken, as this washes off the rub.
  6. Cover the lid. Cook on High for 4 hours 30 minutes or Low for 8 hours.
  7. Check the internal temperature with a probe. It should hit 175°F (79°C).
  8. Remove the chicken from the pot. Let it rest for 5 minutes before serving to keep the juices inside.