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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. Â
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.Â
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!Â
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 boneÂ
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 bonelessÂ
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.Â
Chicken broth - The chicken will essentially cook in the broth, so don't skip it!Â
Butter - Butter makes everything better, am I right? You could use ghee instead, but I would not substitute oil.Â
Garlic - Fresh garlic really elevates the flavors of this recipe. Plus, it pairs well with the butter.Â
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.Â
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.Â
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.Â
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.Â
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
- â…“ 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!
Connie says
I can’t wait to try this tomorrow. Was just sitting here trying to figure out a new way to fix my chicken thighs!
Erin says
Let me know how you like the chicken!
Sue McGrew says
Had this for dinner! It was fantastic! I added potatoes on bottom of pan cut up small! They tasted awesome too! Highly recommend the addition. The house smelled fabulous! Will definitely add to my recipe box!
Erin says
Oh YUM -- love the addition of potatoes. So happy you enjoyed the chicken!
Kelani Roberson says
By far, the best chicken recipe I have made in the crock pot!
Erin says
Wow!! Thanks for the kind words -- I'm so happy you liked the recipe!
Lesley says
Looks great. I’m doubling the recipe. Can leftovers be frozen?
Erin says
Yep!
Jen says
Any changes to cooking time/ingredients if I double the recipe? Thanks!
Erin says
I don't think so! I think everything should still cook in the same amount of time.
Dorothy says
Family loved it & it was very easy to make. Everyone said it was juicy and tender. Only had skinless and boneless thighs and they turned out great. Also, started the dinner too late to use slow cookerso instead of just searing meat, cooked the chicken in pan longer than called for. Then dumped chicken and remaining ingredients into a pot and cooked an additional ½ hr over a med heat and chicken was done when I checked the temperature. Will make again!
Erin says
Happy to hear everyone liked the chicken -- thanks for the 5-star review!
Bernie Williams says
Very tasty !
Mary says
Do you sear just skin side or both sides.
Erin says
Just the skin side!
Deborah Fallon says
Thank you so much for this recipe. It was the star attraction of a dinner I made for my son and my husband! Excellent!
Erin says
Thanks for the 5-star rating, Deborah!
Mr Robert Cann says
Fancied the recipe, absolutely fantastic, made it for a dinner party, compliments galore.
Erin says
I'm so happy the chicken was a hit!
Laura says
Love this recipe!! I used boneless skinless thighs and the meet was falling apart and so moist. The oregano flavor was a little too much for me (I’m not a big fan), so I used parsley and basil instead of Italian seasoning! I bet this would be good with a splash of wine!
Erin says
Yay! I'm happy you enjoyed the stew, Laura!
Shelly says
Just put this in my crock. Only thing I did was add extra broth because I added potatoes, celery, onions and carrots. I think it will be great and it was so easy to do! Also I love crock pots because it gives me time to do other things I need to do. Thanks!
Marta says
This was amazing. My husband said it’s the best chicken we had in a long time. I put potatoes on the bottom. They were great.
Erin says
Wow that's some high praise! I'm so happy you both liked the chicken (and love the addition of potatoes!)
Robyn says
Can you cook this on hight and for how long?
Erin says
Yes! You can cook on high heat for 3 hours.
Adrian says
I put a teatowel between the lid and pot if I want something crispy, no need to sear first.
Even works for roast potatoes
Erin says
That's a great tip!
Jill stephey says
I made this for dinner the other night along with the red potato recipe. First, it was so easy and my house smelled delicious (my dog was sniffing all over the kitchen). And my family and I loved it! Even my 7 yo who doesn’t like potatoes liked these. Will definitely make again!