My aunt swears by this old-fashioned trick for the juiciest dinner. Only 3 ingredients slow-cooked all day until the meat practically melts in your mouth.
Ingredients
6 bone-in, skin-on chicken thighs
1/2 cup unsalted butter, melted
2 tablespoons sweet paprika
Directions
1. Pat the chicken thighs dry with paper towels and arrange them in the slow cooker in a mostly even layer.
2. Pour the melted butter over the chicken, making sure each piece gets a little of that richness.
3. Sprinkle the paprika evenly over the top, covering the chicken as well as you can.
4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
5. Spoon some of the buttery paprika juices over the chicken before serving, and plate it hot with mashed potatoes, noodles, or rice.
Variations & Tips
Use boneless thighs: If that is what you have on hand, boneless skinless chicken thighs work nicely too. They may cook a little faster, so start checking early to keep them from going too soft.
Add a touch of salt and pepper: Even though this recipe stays true to its simple 3-ingredient nature, a little salt and black pepper at the table can wake up the butter and paprika beautifully.
Choose the right paprika: Sweet paprika gives this dish its warm color and gentle flavor. If you use smoked paprika, the chicken will take on a deeper, heartier taste that feels a bit more like a Saturday night supper.
Broil for color: If you want a more browned finish, transfer the cooked chicken to a baking sheet and broil it for 2 to 3 minutes before serving. That old trick gives the skin a prettier look without sacrificing the tenderness from the slow cooker.
