I have no idea why I don’t use a slow cooker more often, since I’m always glad I can put everything in at night or before work, and let it do its magic. If you don’t have a slow cooker, bake the chicken in a covered stockpot or Dutch oven for 1 to 11/2 hours at 350°F [175°C]. If you are sensitive to nightshades, you could substitute chimichurri (see page 56) for the salsa verde.
Rinse the chicken thighs and pat dry with paper towels. Season generously on both sides with salt and pepper.
In a large sauté pan over medium-high heat, warm the olive oil until just smoking. Working in batches, add the chicken thighs skin-side down and cook until the skin is golden brown and very crispy, 5 to 6 minutes. Turn, cooking the other side for 3 to 4 minutes, then transfer the chicken to a plate.
Once all the chicken thighs have been seared, pour off any accumulated fat and return the pan to medium-high heat. Add the chicken stock and salsa verde and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the mixture into a slow cooker and nestle the chicken thighs on top. Cover and cook until the chicken is fork-tender, about 2 hours on the high setting or about 4 hours on the low setting. Skim any excess fat off the surface before serving.