Pat the chicken dry with a paper towel. Season the chicken liberally with kosher salt and black pepper on both sides.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the seasoned chicken, skin side down into the oil. Cook the chicken for 10-12 minutes, or until the skin is browned and the fat has rendered. Flip the chicken over and continue to brown for 3-4 minutes more.
In the slow cooker, combine the rice, chicken broth, 1 teaspoon of kosher salt, garlic cloves, thyme, bay leaf, and Italian seasoning
Place the browned chicken skin side up on top of the rice mixture.
Place the lid on the crockpot and cook on high for 2-3 hours, or until chicken has reached 165 degrees F and the rice is tender. I find 3 hours to be perfect for most standard slow cooker models, but some newer, all-clad models cook in 2-2-½ hours. Check after 1-½ hours and add more chicken stock if you notice your rice is drying out.
Once the rice and chicken are fully cooked, remove the chicken to a serving platter and add the juice of the fresh lemon to the rice. Fluff with a fork and serve with fresh parsley.
Video
Notes
Skinless Chicken Thighs: Skip searing the meat. Simply season to taste with salt and pepper and add to the slow cooker on top of the rice. Storage: Cool and then store in an airtight container for up to 3 days in the refrigerator. To reheat, I recommend heating the rice and chicken separately for best results. Reheat the chicken thighs by broiling them under high heat to keep the skin crispy. Reheat the rice in the microwave with a splash of water or broth in 30-second intervals until warmed through.