You can use boneless thighs if you want. I serve with broccoli since it is a fairly low carb vegetable. Turkey is more flavorful than chicken, but not by much, and is usually two or three times the price. Browning the meat really does help add flavor, but you could let the slow cooker do all the cooking if you really want to keep it simple.
Dice one or two medium onions, and add to your slow cooker / crock pot:
Brown the chicken or turkey thighs. You are not trying to completely cook them, just brown the skin, for extra flavor, and remember not to crowd the pan:
Golden brown and delicious. Well, delicious in a few more hours, remove the turkey from the pan and add to the slow cooker, then brown the rest:
There's a lot of fat left in the pan, but we want to make use of those tasty brown bits:
So pour off most of the fat:
Then quickly saute some garlic, not for too long, burnt garlic is not tasty. Then deglaze the pan with some white wine:
Pour the garlic and pan sauce into the slow cooker:
Now make some stock. I like the Better Than Bouillon Brand, add it to the slow cooker:
Now wait eight or so hours. Don't remove the lid to peek on the food, that lets out too much heat. Just let it cook on low heat and you will be rewarded:
I like to steam some broccoli and serve over that, you should also use some of the sauce from the slow cooker:
Because the bouillon can be salty, I don't like to add any additional salt to the slow cooker while it is cooking, but some black pepper is a good idea, along with whatever other spices you like. An Italian Seasoning style spice mix can work well.