Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a large oven-proof skillet over medium-high heat. Place thighs skin-side down and cook without moving for 5-7 minutes until skin is mahogany brown; flip and sear for another 3 minutes.
  3. Remove chicken from the pan. In the same skillet, sauté diced onions and sliced carrots for 3 minutes until translucent, then add smashed garlic for the final 30 seconds.
  4. Place the sautéed vegetables at the bottom of the slow cooker and arrange the seared chicken thighs on top, skin-side up.
  5. Pour chicken broth and Worcestershire sauce into the skillet to deglaze the brown bits (fond), then pour the liquid over the chicken in the slow cooker.
  6. Sprinkle with dried thyme. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken yields easily to a fork.