Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken bone broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, paprika, and garlic powder, then coat each thigh evenly.
  2. Optional: Sear the seasoned thighs in a skillet for 3 minutes per side for a mahogany-colored finish before adding them to the slow cooker.
  3. Place the thighs in the slow cooker. In a separate jug, whisk together the bone broth, lemon juice, honey, and minced garlic. Pour the mixture over the chicken and place the rosemary sprig on top.
  4. Set the slow cooker to Low for 6 hours or High for 3 hours.
  5. Cook until the chicken reaches an internal temperature of 175°F (80°C) to ensure collagen has fully converted to gelatin.