There is something so rustic, so homey about this chicken that makes you feel good and happy. And the juices… let me tell you, I could drink them right out the Crock-Pot. Better yet, I like grabbing a slice of freshly baked sourdough bread and dip it in those amber eat with the chicken.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6
Ingredients
- 6 chicken thighs (skin-on, bone-in or boneless)
- 2 small yellow onions (halved and sliced about 1/4-inch thick)
- 2 garlic cloves (thinly sliced or minced)
- ginger root (about 1 1/2 inches, peeled and thinly sliced or minced)
- 1 tsp sea or kosher salt (plus more to taste)
- 1/2 tsp ground black pepper
- 2 cups water
- 1 Tbsp Olive or vegetable oil
- 1 Tbsp butter (unsalted)
- Fresh herbs for garnish (optional but highly recommended)
Instructions
- Pat
dry chicken thighs with paper towels to remove surface moisture.
Sprinkle with a little bit of salt on each side and set aside.
- Heat
1 tablespoon of oil and one tablespoon of butter in a large non-stick
skillet over high heat. Add the chicken, skin side down, and cook for
about 3-5 minutes, until deep golden brown. Remove from the pan and
transfer to the slow cooker, placing the chicken pieces skin side up.
- Add
the onions, garlic and ginger to the same the skillet. There should be
plenty of oil and fat left in the pan, but if not, add another
tablespoon of oil or butter. Saute the vegetables until deep golden
brown, constantly stirring, about 3-5 minutes (see note).
- Add
the water, salt and the pepper. Stir well and taste for salt. Adjust if
necessary. The liquid should be salted just right. Very little liquid
will evaporate during slow cooking under a lid so no need to under-salt.
- Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.
- Serve
immediately, or set the slow cooker to ‘warm’ until ready to serve.
This slow cooker chicken is best served with juices over rice (white or
brown), mashed potatoes (yum!!!), pasta, noodles, a large slice of
freshly baked sourdough bread, or whatever else you desire. This chicken
will taste great with just about anything. Garnish with fresh herbs if
desired.
Notes
I
like adding ginger and garlic immediately with the onions, not towards
the end as is customary. The garlic will brown to dark brown color,
which will add more color to the liquids in the slow cooker. This will
also mellow out the strong garlic flavor and pungency, leaving very
subtle flavor. However, be careful not to burn the garlic and ginger,
you need to stir constantly and stop sauteing before that happens.