6 boneless chicken thighs 2-3 tbsp. olive oil 1/3 c. chicken broth juice of one lemon 1 heaping tbsp. of Dijon mustard 4 cloves minced garlic or 1 tbsp. jarred garlic salt, pepper, smoked paprika, hot pepper seeds, onion and garlic powder, to taste
Heat oil in a large frying pan; sauté chicken for 2-3 minutes per side then transfer to a crockpot.
Whisk together remaining ingredients and pour over the chicken.
