Slow Cooker

2 lb bone-in skin-on chicken thighs 2 Tablespoons BBQ Rub 1 Tablespoon olive oil ½ cup chicken broth ¼ cup butter 3 garlic cloves

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Pat the chicken dry with a paper towel. Use your hands to rub the BBQ Rub all over the chicken, making sure they’re coated.

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Heat the oil in a large skillet over medium-high heat, then place the chicken skin side down into the skillet and cook it for 4-5 minutes until the skin is crispy; transfer to your slow cooker skin side up.

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Pour the broth into your slow cooker, then add the diced butter and garlic. Cook the chicken in low for 4.5-5 hours.

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After cooking time is done check the internal temperature to make sure it is at 165 degrees Fahrenheit in the thickest part of the thigh.

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