Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 3 tbsp fresh rosemary, finely chopped
  • 3 tbsp fresh thyme leaves
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp fresh oregano, minced
  • 8 cloves garlic, smashed
  • 1 medium yellow onion, sliced into thick rounds
  • 1/2 cup low-sodium chicken bone broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the yellow onion into rounds about 1 cm thick.
  2. Smash the garlic cloves using the side of your knife.
  3. Create a flavor rack by layering the sliced yellow onions and smashed garlic cloves at the bottom of the crockpot to prevent the chicken from sticking.
  4. In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and the chopped rosemary, thyme, and oregano until thoroughly coated.
  5. Place the seasoned chicken thighs atop the onion bed, overlapping them slightly if needed.
  6. Pour the low sodium bone broth and lemon juice around the sides of the chicken. Do not pour directly over the herbs, or you'll wash them off.
  7. Set the slow cooker to Low for 6 hours, keeping the lid closed to trap steam, until the meat is tender and the onions are translucent.
  8. Remove the chicken once it reaches an internal temperature of 74°C (165°F).
  9. Whisk the remaining cooking liquids in the pot and stir in the fresh parsley until the sauce is velvety.