Ingredients

6 chicken thighs 

1 small yellow onions 

2 garlic cloves (thinly sliced or minced)

ginger root (about 1 1/2 inches, peeled and thinly sliced or minced)

1 tsp sea or kosher salt 

1/2 tsp ground black pepper

1 cups water

Fresh herbs for garnish (optional but highly recommended)

Instructions

1. Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat.  Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Sauté the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).

2. Add the water, salt and the pepper. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt.

3. Add all ingredients into Crockpot. Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.

4. Serve immediately, or set the slow cooker to ‘warm’ until ready to serve. This slow cooker chicken is best served with juices over brown rice. This chicken will taste great with just about anything. Garnish with fresh herbs if desired.