Slow Cooker Chicken Thighs
4 from 1 vote

Season chicken thighs with garlic powder, paprika, mustard, lime juice, salt, and pepper.
Melt butter in a skillet and sear thighs until golden.

Transfer to slow cooker, add chicken broth, and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Garnish with fresh parsley before serving.

Notes
Use a meat thermometer to check for doneness. Chicken is done when the internal temperature reaches 165°F.

Spoon the juices and broth from the slow cooker over the chicken thighs when serving. You can top with fresh parsley and a lime wedge, if desired.