Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Rub the chicken thighs with olive oil, salt, pepper, and paprika.
  2. In the bottom of the crockpot, layer the sliced onions and minced garlic to create an aromatic barrier.
  3. Place the seasoned chicken thighs directly on top of the vegetables.
  4. Pour the low-sodium chicken broth and dried thyme around the sides of the chicken, avoiding the top to keep seasonings intact.
  5. Secure the lid and set the slow cooker to High for 5 hours or Low for 8 hours.
  6. Verify the internal temperature of the chicken reaches 165°F (74°C).
  7. Stir in the fresh lemon juice to brighten the flavor.
  8. Let the meat rest in the liquid for 10 minutes before serving to reabsorb juices.