Ingredients:

  • 4 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 2 tbsp unsalted butter, melted
  • fresh parsley for garnish

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Any moisture left on the skin will turn into steam, preventing a crust.
  2. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
  3. Rub the olive oil over each thigh, then coat them generously with the seasoning mix. Make sure to get some under the skin if you can.
  4. Place the thighs in the slow cooker in a single layer, skin side up. Note: Do not overlap them, or the skin will touch and stay soggy.
  5. Cover and cook on Low for 6 hours. You can use High for 3 hours, but Low produces a more velvety texture.
  6. Check that the internal temperature has reached 170ºF (77ºC) before moving them.
  7. Preheat your oven broiler to high. Transfer the cooked thighs to a large baking sheet.
  8. Brush the skin of each thigh with melted butter. Note: This creates a conductive layer for the heat to brown the skin quickly.
  9. Broil for 3–5 minutes until the skin is bubbling and crispy. Watch them like a hawk, as butter burns fast.
  10. Let the meat rest for 5 minutes before serving. Garnish with fresh parsley.