Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp paprika
  • ½ cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a small mixing bowl, combine the softened butter, minced garlic, dried oregano, and lemon juice. Mash with a fork until a smooth, uniform paste forms.
  2. Season the chicken thighs generously with salt, pepper, and paprika. Place the chicken in the bottom of the slow cooker.
  3. Spread the garlic butter mixture evenly over the top of each piece of meat, ensuring every inch is coated.
  4. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken carefully. Use a whisk to stir the remaining juices in the pot into a cohesive sauce. Pour the glossy reduction back over the meat and garnish with fresh parsley.