Easy Crockpot Chicken Thighs Recipe

🧂 Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 6 chicken thighs

  (bone in, skin on)
• 1 tablespoon olive oil
• 1/3 cup chicken broth
• 1 tablespoon butter
• 3 cloves garlic

  (minced)
• 1/4 teaspoon red pepper flakes
• 3-4 sprigs fresh thyme

  optional for flavor
• 1/3 cup canned coconut milk

  or heavy cream

Instructions

• 1 In a small bowl, combine the garlic powder, onion powder, salt, pepper, and
  paprika. Rub over chicken thighs on all sides.
• 2 Heat oil in a large skillet over medium heat (I prefer a cast iron skillet).
  Into the hot skillet add the chicken, skin side down, and brown until the skin
  is crispy; about 4-5 minutes. You may need to do this in batches.
• 3 Pour chicken broth into the slow cooker add diced butter and minced garlic. Cook
  the chicken on LOW for 4-5 hours, or until a meat thermometer reads at least
  165℉ in the thickest part.
• 4 Remove chicken from the slow cooker, pour in the coconut milk (or heavy cream)
  and add fresh thyme. Cook until the sauce is heated through. Place chicken back
  in the sauce, garnish with fresh parsley and serve. Or serve platter style by
  adding the sauce to the bottom and topping with chicken and fresh herbs.

Nutrition Info