Description
Tender bone-in chicken thighs slow-cooked with fresh rosemary and garlic for a rich, savory flavor. A hands-off meal that results in succulent meat and a concentrated pan sauce.
Ingredients
Scale
- 4 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 cloves garlic, crushed
- 3 sprigs fresh rosemary
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter, melted
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown.
- Season both sides of the chicken thighs with salt and black pepper.
- Place the seared thighs in the slow cooker, skin-side up.
- Distribute crushed garlic and rosemary sprigs around and beneath the chicken.
- Pour chicken broth and melted butter into the pot around the sides of the meat.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until internal temperature reaches 165°F.
- Remove chicken from the pot and let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American