-
1
Wash and dry chicken thighs.
-
2
Sprinkle skin side liberally with kosher salt and coarse black pepper.
-
3
You can do the same to the reverse side but I like to use a coarse ground steak seasoning for the reverse side.
-
4
Lay half of the thighs skin side up in the bottom of your crockpot.
-
5
Add half of the smashed garlic cloves on top, half of the sprigs of thyme, and half of the slices of lemon.
-
6
Repeat layers (chicken, garlic, thyme, lemon) and cover the crockpot.
-
7
Turn on high for about 1 hour then reduce to low and allow to cook until done but not falling apart (approximately 3 to 4 hours.)
-
8
My slow cooker seems to cook fast even on low.
-
9
Please adjust your cooking time as needed to ensure that the chicken is cooked through.
-
10
That is one thing that I like about the thigh portions you can over-cook them without having them become dry.
-
11
Just before serving, gently remove thighs to a foil lined baking sheet.
-
12
Discard thyme sprigs and lemon slices.
-
13
Separate fat and pour pan juices into a saucepan and cook over medium-high heat until it reduces by half.
-
14
Bake chicken thighs on high heat (about 450F) just long enough to brown outside of thighs.
-
15
Remove from the oven once browned.
-
16
Serve chicken with Wild Rice Pilaf and reduced pan juices.
