Slow-cooked Chicken Recipe
Done up just right, same way we slow-smoke our pork.
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Ingredients
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Chicken
Liquid & Aromatics
Finishing (optional)
Method
Chicken
- 1
Prep the rub
In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Stir to blend evenly.
- 2
Season the chicken
Pat the chicken thighs dry with paper towels. Rub vegetable oil all over each thigh, then evenly coat with the dry rub, massaging it into the skin and under edges where possible.
- 3
Sear (optional but recommended)
Heat a large heavy skillet or Dutch oven over medium-high heat. When hot, add a thin film of oil and sear thighs skin-side down for 3-4 minutes until golden-brown and crisp; flip and brown 1-2 minutes on the other side. Work in batches if needed. Transfer seared thighs to a plate.
Liquid & Aromatics
- 4
Arrange aromatics
In the bottom of a slow cooker or the same Dutch oven (if using oven method) spread the sliced onion, smashed garlic, thyme sprigs, and bay leaf to form a flavor bed.
- 5
Deglaze and add liquids
If you seared the chicken in a skillet, pour 1/2 cup of the chicken stock into the hot skillet and scrape up any browned bits with a wooden spoon (deglazing). Pour the deglazed liquid into the slow cooker or Dutch oven. Add the remaining chicken stock, apple cider vinegar, and soy sauce; stir gently to combine.
- 6
Nestle the chicken
Place the seared (or unseared) chicken thighs skin-side up on top of the aromatics in a single layer if possible. The liquid should come up about 1/3 to 1/2 up the sides of the thighs but not cover the skin completely—this helps keep the skin from becoming soggy while the meat cooks low and slow.
Slow-cooking & Finishing
- 7
Slow-cook
Cover and cook on LOW for 4.5–6 hours, or on HIGH for 2.5–3 hours, until the chicken is very tender and a thermometer inserted into the thickest part reads 175–185°F (79–85°C). The higher internal temperature helps break down connective tissue for that slow-smoked, pull-apart texture.
- 8
Optional broil for crisp skin
If you want crisped skin, transfer the thighs skin-side up to a rimmed baking sheet (reserve cooking liquid). Brush lightly with some of the reserved cooking liquid or with a little oil, then broil on high 3–5 minutes, watching closely until skin crisps and caramelizes.
- 9
Make a finishing sauce (optional)
Skim fat from the reserved cooking liquid and pour the liquid into a small saucepan. Bring to a simmer and reduce 5–8 minutes until slightly thickened, then whisk in the hot sauce or smoked barbecue sauce (about 1/2 cup) to taste. Taste and adjust seasoning with salt, pepper, or a touch of brown sugar if needed.
- 10