Slow Cooker Herb-Infused Chicken with Pomegranate Glaze and Pistachio Crust

Begin by seasoning the chicken thighs with salt, pepper, and a blend of dried herbs including thyme, rosemary, and oregano.

In a small bowl, mix together the pomegranate juice, honey, and balsamic vinegar to create the glaze.

Place the seasoned chicken in the slow cooker and pour the pomegranate glaze over the top, ensuring the chicken is well coated.

Add sliced onions and minced garlic around the chicken for added flavor. Set the slow cooker to low and cook for 6 hours, allowing the chicken to become tender and infused with the glaze.

About 30 minutes before serving, prepare the pistachio crust by finely chopping the pistachios and mixing them with breadcrumbs, olive oil, and a pinch of salt.

After 6 hours, carefully remove the chicken from the slow cooker and place it on a baking sheet. Spread the pistachio mixture evenly over the top of each chicken thigh.

Broil in the oven for 3-5 minutes until the crust is golden and crispy. Serve the chicken garnished with fresh pomegranate seeds and a sprinkle of chopped parsley for a vibrant presentation.