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Grease interior of slow-cooker crock.
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In large resealable plastic bag combine cornbread mix and salad dressing mix.
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Pour milk into shallow bowl.
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Dip thighs, one at a time in milk, then place in bag with dry mixes and shake to coat.
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Place thighs in slow cooker. If you have to create a second later, stagger them so they don't completely overlap.
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Drizzle each with a bit of oil, lifting the top layer to drizzle the first layer, too.
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Cover. Cook on Low for 4 hours, or until instant-read meat thermometer registers 160° - 165°when inserted in thighs.
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If you wish, place the thighs on a rimmed baking sheet and run under the broiler to allow chicken to brown. Watch carefully so it doesn't burn.