Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (6-8 pieces)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 15 large garlic cloves, smashed
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 cup dry white wine
  • 0.5 cup low-sodium chicken bone broth
  • 2 tbsp unsalted butter, cubed

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Note: Moisture is the enemy of a crispy brown crust.
  2. Season both sides of the meat generously with sea salt and cracked black pepper.
  3. Heat olive oil in a large heavy bottomed skillet over medium high heat.
  4. Place chicken skin side down and sear for 5–7 minutes until the skin is deep mahogany and releases easily.
  5. Flip the thighs and sear the bottom for 2 minutes.
  6. Transfer the seared chicken thighs into the slow cooker insert, arranging them in a single layer if possible.
  7. In the same skillet used for the chicken, add the smashed garlic cloves, rosemary, and thyme. Cook for 1 minute until the air smells fragrant and herbal.
  8. Deglaze the pan with white wine and chicken bone broth, scraping up the browned bits (fond) from the bottom.
  9. Pour the garlic herb liquid over the chicken in the slow cooker and top with the cubed unsalted butter.
  10. Cover and cook on Low for 6 hours (or High for 3 hours) until the meat is tender and has reached 165°F.