Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ½ cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 3 cloves minced garlic

Instructions:

  1. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Pat the chicken thighs dry and rub the seasoning mixture generously into both sides of the meat.
  3. Heat olive oil in a skillet over medium-high heat. Sear the thighs for 3 minutes per side until they reach a mahogany-colored crust, then remove and set aside.
  4. Pour the chicken broth, Worcestershire sauce, lemon juice, and minced garlic into the bottom of the slow cooker.
  5. Place the seared chicken thighs in a single layer on top of the braising liquid.
  6. Cover and cook on Low for 6 hours until the meat is tender enough to be pulled apart with a fork.
  7. Carefully remove the chicken. Pour the remaining liquids into a saucepan and simmer over medium heat for 5-8 minutes until the sauce thickens into a glossy glaze.
  8. Spoon the reduced sauce back over the chicken just before serving.