Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp apple cider vinegar
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Place the chicken thighs in a gallon-sized freezer bag. Add minced garlic, olive oil, rosemary, thyme, salt, pepper, and apple cider vinegar.
  2. Seal the bag, removing air, and massage the marinade into the meat until evenly coated. Store in the freezer for up to 3 months or refrigerate for up to 48 hours.
  3. Thaw the bag in the fridge overnight if frozen. Dump the contents into the slow cooker, arranging thighs skin-side up.
  4. Cook on Low for 6-8 hours or High for 3-4 hours until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken using tongs and set aside on a plate.
  6. Pour the remaining cooking liquid into a small saucepan over medium-high heat. Stir in the unsalted butter and simmer for 5-7 minutes until reduced by half.
  7. Stir in the lemon zest and fresh parsley, then pour the concentrated glaze over the chicken.