Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 6 tbsp unsalted butter, cubed and chilled
  • 6 cloves garlic, minced
  • 0.5 cup low-sodium chicken stock
  • 2 medium lemons, zested and juiced
  • 1 tsp dried oregano
  • 2 sprigs fresh rosemary
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 3-5 minutes until golden and crispy. Transfer chicken to the slow cooker.
  3. In the same skillet, sauté minced garlic for 30 seconds. Pour in chicken broth to deglaze, scraping the bottom of the pan to release the fond.
  4. Pour the garlic-broth mixture over the chicken in the slow cooker. Add lemon zest, lemon juice, dried oregano, and half of the chilled butter cubes. Top with rosemary sprigs and lemon slices.
  5. Cover and cook on Low for 4 hours (or High for 2 hours) until chicken reaches an internal temperature of 165°F.
  6. Remove chicken and keep warm. Whisk the remaining cold butter cubes into the hot slow cooker liquid until the sauce is glossy and thickened. Pour sauce over chicken before serving.