Slow Cooker Chicken Thighs
Servings: 4

2 lb. bone-in, skin-on chicken thighs, (4-5 chicken thighs)
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp Italian seasoning
1 tbsp olive oil
1/3 cup chicken broth
1/4 cup butter, diced
3 garlic cloves, minced
fresh parsley for garnish

1) Pat the chicken dry with a paper towel. Stir the garlic powder, paprika, onion powder, salt, and Italian seasoning together in a small bowl. Use your hands to rub the spice mixture all over the chicken, making sure they;re coated.

2) Heat the oil in a large skillet over medium-high heat, then place the chicken skin side down into the skillet and cook it for 4-5 minutes until the skin is crispy; transfer to your slow cooker skin side up.

3) Pour the broth into your slow cooker, then add the diced butter and garlic. Cook the chicken in LOW for 4.5-5 hours, checking the internal temperature is at 165°F before removing it. Garnish with parsley and enjoy!


NOTES
Storage: store leftovers in a sealed container in the refrigerator for up to 3 days.