Slow Cooker Chicken Thighs
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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
Video
Equipment
- Slow cooker
Ingredients
- 2 lb. bone-in, skin-on chicken thighs, (4-5 chicken thighs)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 1 tbsp olive oil
- 1/3 cup chicken broth
- 1/4 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!
Notes
Nutrition
Can I make this recipe in oven and do you suggest covering it? How long and oven temp?
I think so! I’d do 425 for about 35 minutes, but always check the internal temperature to confirm it’s done. No need to cover it.
I’m sorry if I missed this, but what is a serving? 1 pc? 2pcs.?
Good question! The serving is 1 chicken thigh (and the nutrition info is for 1 thigh), though sometimes I end up eating two just depending on how hungry I am.
I want to love this recipe–the chicken smelled AMAZING while cooking in the crockpot. It may be due to my altitude (I am at 9,000 feet above sea level), but the entire crockpot, after 5 hours on low, was burnt to a crisp. I am planning on trying again and adjusting the time I leave it cooking.
Thanks Melissa! Glad you enjoyed the chicken!
Excellent recipe! The chicken was well cooked and tastty.
Thank you very much. The family loved it.
I’m so glad the family loved the chicken!
Is it 3-4 hours or is it 5 hours? You say both.
Hi! Always follow what’s in the recipe card — it’s 4-5 hours for bone-in chicken thighs, but less time for boneless.
Made this exactly as your recipe is. It was a big hit! The flavors are very good! Thank you!!!
Thanks Heather! Glad you loved the recipe!
I only have boneless, skinless thighs. How long should I cook them? Thank you!
Great question! Cook on high for 3-4 hours or low for 4-5 hours.
My boneless skinless thighs which were about 2 deep in the crock pot were done in 2 hours or less cooked on low.
This recipe was delicious, I removed the skin but I fallowed the recipe otherwise. I will be making this again.
Thanks Lee! Glad you enjoyed the chicken thighs!
Any recommendation on cook time (if it’s different) for skin off, boneless thighs? Thanks!
Good question! I think the cook time is around the same, or you could cook them on high for 3-4 hours.
I would coat the chicken with olive oil before adding the spices, they will stick to the chicken better.
Agreed with coating the boneless thighs with a light olive oil (brushed both sides) then rolled in the spices before frying to crisp. Also deglazed the skillet with the chicken stock and poured that over the chicken / butter and garlic. At the end, use a little cornstarch to make a “gravy” in the crockpot and layer over thighs before serving. Thanks for such a delicious recipe!
Hi, I loved the similar recipe for slow cooker chicken legs and will try this one next. How long should I set the crock pot on the HIGH setting?
Thanks!
Good question! If you prefer to cook them on HIGH, I recommend 3-4 hours.
2 hrs