Crock Pot Chicken Thighs

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  Chicken Thigh, Bone-In, Skin-On(1588g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tablespoon kosher salt
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  1/2 teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Low Sodium Chicken Broth(80g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Lemon
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  Brown sugar(15g)
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  Paprika, Ground(10g)
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  Thyme, Dried(5g)
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  Oregano, Dried(5g)
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  Garlic powder(5g)
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  Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season both sides generously with paprika, dried thyme, dried oregano, and garlic powder.
2. 2Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, place the chicken thighs skin-side down in a single layer and cook undisturbed for 4 minutes, then stir occasionally until the skin is deep golden brown and crisp, about 2–4 minutes more. Transfer skin-side up to your slow cooker and repeat with remaining thighs.
3. 3Pour the low sodium chicken broth into the Dutch oven and simmer over medium heat for 2 minutes, scraping up all the browned bits from the bottom of the pan. Carefully pour the broth around (not over) the chicken in the slow cooker.
4. 4Zest one of the lemons into a small bowl and stir in the brown sugar until combined. Sprinkle this mixture evenly over the chicken thighs.
5. 5Cut both lemons into wedges and tuck them around the chicken in the slow cooker.
6. 6Cover and cook on LOW for 4–5 hours until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer and the meat is fork-tender.
7. 7Transfer the cooked chicken thighs to a cutting board or serving plates and sprinkle with fresh parsley. Let rest 5 minutes.
8. 8Divide the rested chicken and cooking liquid evenly into 6 airtight containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months.