Ingredients
2½–3 lb (1.1–1.4 kg) bone-in, skin-on chicken thighs½ cup (115 g) unsalted butter, cut into pieces4 cloves garlic, minced1 cup (240 ml) chicken broth1 tablespoon Worcestershire sauce1 teaspoon paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon Italian seasoning½ teaspoon black pepper¾ teaspoon salt, or to taste1 tablespoon olive oil, optional for browningFresh parsley, chopped, for garnish
Instructions
1. Season the chicken: Pat the chicken thighs dry. Season both sides with paprika, onion powder, garlic powder, Italian seasoning, salt, and black pepper.2. Brown the chicken (optional): Heat olive oil in a skillet over medium-high heat. Brown the chicken for 3–4 minutes per side to develop a golden crust.3. Prepare the slow cooker: Pour the chicken broth and Worcestershire sauce into the slow cooker. Stir in the minced garlic.4. Add the chicken and butter: Arrange the chicken thighs in the slow cooker. Place the butter pieces over and around the chicken.5. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).