Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, sliced into thick rings
  • 2 medium carrots, cut into 1-inch chunks
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium chicken broth

Instructions:

  1. Pat the chicken thighs completely dry with paper towels.
  2. Combine salt, pepper, paprika, and thyme; rub the mixture generously under and over the skin.
  3. Optionally, sear thighs in a skillet over medium-high heat for 3 minutes per side until the skin is golden brown.
  4. Place the sliced onions and carrots at the bottom of the slow cooker to create a roasting rack.
  5. Pour the chicken broth around the vegetables.
  6. Arrange the seasoned chicken thighs in a single layer on top, skin-side up, and scatter the smashed garlic cloves in the gaps.
  7. Secure the lid and set the slow cooker to Low for 6 hours (or High for 3-4 hours).
  8. Transfer the thighs to a baking sheet and broil on high for 2-4 minutes until the skin is deep mahogany brown and crisp.