Ingredients
Equipment
Method
Slow Cooking Phase
- Place dry chicken thighs in the slow cooker. Whisk melted butter, honey, garlic powder, and dried herbs, then pour over chicken to coat.
- Cook on LOW for 4-5 hours until the meat is tender and has reached an internal temperature of 165°F (74°C).
The Perfect Finish
- Remove chicken and pour the remaining liquid into a saucepan. Simmer until it forms a thick honey-gold glaze.
- Place chicken skin-side down in a hot skillet for 3-4 minutes until a deep golden-brown crust and charred edges form.
- Arrange on a platter, drizzle with reduced butter sauce, and garnish with fresh curly parsley and cracked pepper.
Nutrition
Notes
Use a heavy skillet for the sear to ensure the chicken doesn't stick.
Always pat the chicken skin dry before adding to the slow cooker to help the fat render.
Always pat the chicken skin dry before adding to the slow cooker to help the fat render.
