This is seriously one of my most favorite meals, and also one of the easiest. We buy non-GMO fed chicken thighs with the skin on and bone in. We get 3 in a package and I usually make 3 or 4 packages at a time. That way we have dinner, lunch the next day, and a few more chicken thighs to munch on through out the week. Keep the bones and any skin and juice for future broth making!!!!!
1. Add as many chicken thighs as you wish to make at once into the crock pot. Add about 1/4 cup of water so that they don’t stick to the bottom as the crock pot heats up.
2. Add Robyn’s Magic spice mix that my friend Robyn introduced me to. Set the crock pot to high for about 2-3 hours or until chicken reaches 165 F (or low for 3-4 hours). Each crockpot is different so it’s important to do a trial run on a weekend when you are home to monitor this. Once you know, you can plan accordingly while you are away at work. Our crock pot has a timer and a “warmer” so I can set it for as long as I want and it will turn off/to warm when I need it to.
Once the chicken is cooked and if you wish…..remove the lid, put the crock pot into the oven and broil the chicken pieces for just a few minutes until they brown on top.
Remove and eat! (Yes, I eat the skin.)
Don’t forget to save that liquid at the bottom of the crock pot!
** The biggest part of this recipe is getting the smoked sea salt and the dried porcini mushrooms for the spice mix but once you mix up the spice mix, you’re probably set for 2-4 months depending on your use. We use the “Robyn Magic Spice Mix” on most any of our meats. It’s especially amazing in ground pork patties, IE, make your own breakfast sausage.