Lemon Garlic-Butter Chicken

for four

• 1 3/4 lb. boneless, skinless chicken thighs
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper
• 1/4 cup chicken broth or water
• 1 small (2 oz.) lemon, sliced 1/4-in. thick
• 3 Tbsp. unsalted butter, sliced into 4 pieces
• Hot cooked rice

1. Arrange chicken thighs in an even layer in a slow cooker.
2. Sprinkle evenly with thyme, rosemary, oregano, garlic powder, onion powder, salt, black pepper, paprika, and red pepper.
3. Drizzle with broth and stir until chicken is evenly coated.
4. Arrange lemon and butter slices on top of the chicken.
5. Cover and cook on LOW until chicken is tender and a thermometer inserted into the thickest portion of chicken registers at least 165°F, about 3 hours. 
6. Serve over rice.