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This Slow Cooker Chicken Thighs recipe will show you how to cook chicken thighs in your crock pot! The result is juicy, tender and flavorful chicken that falls right off the bone.
I figured it was about time I create a recipe for slow cooker chicken thighs!
See, I adore my air fryer chicken thighs and my Instant Pot chicken thighs recipes, but sometimes you just want to set it and forget it, and that's where the slow cooker comes in handy.
Since the weather's been getting cooler, we've been loving my slow cooker chicken stew. But, sometimes I just want to batch cook chicken for lunches, and using the slow cooker is perfect for that!
Recipe features
- The chicken is pan-seared in a skillet first, which allows the skin to become crispy
- Coated in a simple yet flavorful dry rub
- Cooked slow and low, which allows the chicken to become so tender that is falls right off the bone
Ingredients
Bone-in chicken thighs - I recommend using bone-in, skin-on chicken thighs; see "Tips and Tricks" section below if you prefer to use boneless
Spices - A mixture of garlic powder, paprika, onion powder, salt, and Italian seasoning works well; I used sweet paprika, but smoked paprika will work in a pinch.
Chicken broth - The chicken will essentially cook in the broth, so don't skip it!
Butter - Butter makes everything better, am I right? You could use ghee instead, but I would not substitute oil.
Garlic - Fresh garlic really elevates the flavors of this recipe. Plus, it pairs well with the butter.
Instructions
Step 1: Season the chicken. In a small bowl, stir the garlic powder, paprika, onion powder, salt, and Italian seasoning together. Pat the chicken dry, then use your hands to rub the spice mixture all over the chicken thighs.
Step 2: Pan-sear the chicken. Heat the oil in a large skillet over medium-high heat. Once hot, place the chicken skin side down into the skillet and pan-fry it for 4-5 minutes until the skin is crispy. Now, transfer it to your slow cooker in a single layer, skin side up.
Step 3: Add everything to your slow cooker. Pour the chicken broth, butter and garlic to your slow cooker, then place a lid on top and cook the chicken in LOW for 5 hours. Add salt to taste and garnish with fresh parsley.
Tips and tricks
- To use boneless skinless chicken thighs: Coat the chicken in the dry rub, then pan-sear it smooth side down in a skillet for about 2 minutes. Transfer it to your crock pot, then add the remaining ingredients. Cook on LOW for approximately 3-4 hours.
- Use a meat thermometer to ensure the internal temperature of the chicken is 165°F. Chicken thighs vary in size, and therefore the cook time may be slightly different.
- For optimal flavor, spoon the juices from the slow cooker over the chicken before serving.
Is there a way to serve this with gravy?
Yup! Once the chicken is done cooking, remove it with tongs, then pour the juices from the crock pot into a saucepan. Use a hand whisk to whisk in 1 tablespoon of cornstarch. Heat the mixture over medium heat, whisking for a few minutes until it's thickened into a gravy. If it doesn't seem to be thickening, increase the heat.
What should I serve with crockpot chicken thighs?
- Roasted red potatoes
- Roasted carrots
- Braised greens
- Green beans
- White rice
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat chicken in the microwave until it's warm. Alternatively, you can add it to a baking dish with a little water in the bottom, then heat it at 350° until it's warmed through.
More slow cooker recipes
More easy chicken recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Slow Cooker Chicken Thighs
Equipment
Ingredients
- 2 lb. bone-in, skin-on chicken thighs (4-5 chicken thighs)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- ¼ cup butter diced
- 3 garlic cloves minced
- fresh parsley for garnish
Instructions
- Pat the chicken dry with a paper towel. Stir the garlic powder, paprika, onion powder, salt, and Italian seasoning together in a small bowl. Use your hands to rub the spice mixture all over the chicken, making sure they're coated.
- Heat the oil in a large skillet over medium-high heat, then place the chicken skin side down into the skillet and cook it for 4-5 minutes until the skin is crispy; transfer to your slow cooker skin side up.
- Pour the broth into your slow cooker, then add the diced butter and garlic. Cook the chicken in LOW for 4.5-5 hours, checking the internal temperature is at 165°F before removing it. Garnish with parsley and enjoy!
Vonda says
Could I add carrots to this? My guys love carrots!
Erin says
I think that would work!
Gramsoftwo says
I made this for dinner and it was so juicy and fell right off the bone. I will definitely be making this again. Thank you.
Erin says
Thanks so much! Glad you enjoyed the chicken thighs!
Caitlin says
I made this so my hubby and kids could eat while I worked, had the hubby microwave some instant rice and broccoli in cheese sauce and they all loved ! Going to keep this one since it turned out perfect 🙂
Holly Burks says
Family loved it. I served it with matched potatoes and it was a hit. Thanks!!
Erin says
I'm glad the family loved it! Thanks Holly!
Priscilla walker says
Can you cook them on high for less time?
Erin says
Yes! If you prefer, you can cook them on high heat for 3-3.5 hours
Janette says
This is one of the best chicken recipes I have found lately! Honestly, it was delicious! I did make one modification by making a roux with the pan drippings and the chicken broth (my family is more on the "gravy" side of things) and then poured that over the chicken in the crockpot. It was amazing!
Erin says
Thanks so much Janette! Glad you enjoyed the chicken thighs so much!
Alyssa says
My kids are at the height of pickiness...and they LOVED this meal! I used boneless, skinless and it turned out great. Can't wait to try it according to the recipe. 🙂 Thank you!
Erin says
That's great Alyssa! Thanks so much! Glad you and the kids enjoyed the recipe!
Amy says
I absolutely love this recipe! The flavor on the thighs is amazing. I add extra broth and potatoes and carrots to make an even easier and delicious meal. Thank you so much. I’ve made this so many times.
Erin says
Thanks Amy! I'm glad you enjoy it so much!
Sarah says
Really good! All I had was boneless skinless thighs but still turned out great, we shredded it for salad.
Erin says
That's great! Thanks so much Sarah!
Bernie says
We both loved this recipe and my husband said “it’s a keeper”. I roasted some red potatoes and made fresh green beans. I strained juices to a saucepan and thickened with a bit of cornstarch.
Erin says
Thanks Bernie! Glad you enjoyed the recipe!
Marci says
Can this be made without the butter?
Erin says
Yes
Deanna says
All I have on hand is chicken legs, how long would I cook it for
Kelly says
Making this tomorrow night! What is your suggested serving sides?
Erin says
So many options! Rice, roasted potatoes, any sort of roasted vegetable -- it's incredibly versatile.
Karen says
Can I make this with 8 thighs and stake them in the slow cooker
Erin says
yes that should be fine
Juniper says
This is my favorite way to eat chicken, thank you for sharing! As a “lazy” chef due to college, pets, and work, we use the jarred minced garlic. It still comes out wonderful! We have this about once or twice a month. 🙂
Erin says
That's great to hear! Glad you love the recipe so much!
Laura says
My new favorite recipe. I’ve made this several times and it’s always delicious. A family favorite.
Erin says
I'm so happy you all love the chicken!
Deanna says
I don’t see where the amount you use for each ingredient is?
Erin says
At the top of the post you should see a "jump to recipe" button -- click that and it'll take you to the recipe box with all of the measurements.
Lisa says
OH doesn't like thighs and I have been trying for years to get him to like them because it is my favourite. He loved this, thank you!
I loved the tip above by Adrian "I put a teatowel between the lid and pot if I want something crispy, no need to sear first. Even works for roast potatoes". I don't really like soggy skin so I am going to try this although I cannot see how it would work. Has anyone else done this?
Sam says
I’m trying this as I type!
Crockpots lock in all of the moisture, the tea towels helps to absorb that excess moisture which *should* result in some crispy skin! I’ll keep the culinary world posted on the results after dinner tonight!
Theresa Heidrich says
My husband and I absolutely love this recipe!! It is so easy and the flavor "WOW" I'm actually making it today
for the 3rd time and thought I'd let you know how much I love it!
Erin says
I'm so happy the chicken is a hit!