Ingredients:

  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 2 tbsp (30ml) olive oil
  • 6 cloves (18g) garlic, minced
  • ½ cup (120ml) low-sodium chicken broth
  • ¼ cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 2 tbsp (30g) unsalted butter, chilled
  • 1 tbsp (8g) cornstarch mixed with 1 tbsp (15ml) cold water
  • 2 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels and coat them in the mixture of kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear thighs skin-side down for 5-7 minutes until the skin is mahogany-colored and releases easily. Flip and sear the other side for 2 minutes.
  3. Transfer the seared thighs to the slow cooker. Pour the chicken broth and lemon juice around the sides of the chicken to avoid wetting the skin.
  4. Scatter the minced garlic and lemon zest over the top of the chicken. Cover and cook on High for 4 hours or Low for 7 hours until the meat pulls away easily from the bone.
  5. Remove the chicken to a platter. Pour the remaining slow cooker liquid into a saucepan over medium heat.
  6. Whisk in the cornstarch slurry and simmer for 2-3 minutes until the sauce is glossy and thick.
  7. Stir in the chilled butter and chopped fresh parsley. Pour the finished sauce over the chicken just before serving.