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
Erin, Erin, Erin. My first time trying one of your recipes and this was HANDS DOWN the most tender, pull apart, deliciousness I have ever made. When I tasted it I fell straight to the ground, hard and loud. I couldn’t help but begin gently weeping. I trust no one except you now for recipes. I used boneless thighs and they were perfect. I also made some roasted carrots using some of the juice/stock from the chicken 30 minutes before it was done. 10/10 you’re my hero. ✨Chefs kiss. ✨
LOL thanks Lauren — I’m glad you liked (and by liked I mean LOVED) the chicken 🙂
‘Be been searching for a good recipe for thighs and finally found one! They turned out great. Fall off the bone, moist and very tasty
Woohooo — thanks Liz, glad you liked the chicken!
Your notes say to sear the chicken to allow the skin to be crispy. Once it’s cooked with liquid for five hours, I can’t imagine the skin remaining crispy. I have another recipe that calls for this step but I don’t understand the point of making it crispy just to have it end up juicy and moist. Just wondering if you could explain this step. It looks great though, and I’m making it today!
Great question! Searing beforehand is going to give the chicken a lot more flavorful. But, you’re correct in that the skin won’t stay crispy in the slow cooker, but it’ll have a better flavorful if you sear is first.
I found the skin to fall right off in one sheet… stuck it in the air fryer on 400 for 2 minutes and the best thinnest crispy skin I’ve ever had.
How should I modify the cook time if I’m using boneless skinless thighs?
Hi Katy — to use boneless 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.
These are so easy and good, I actually had to stop making them so often to avoid getting tired of them. I keep the spice rub in my fridge so I can make them without prep.
LOL that’s a good problem to have! So happy you’ve been liking the chicken, Evan!
I made these tonight for my husband and I and we both loved them ! I added some carrots and potatoes to the crockpot and those were a great compliment to the chicken. Chicken was very tender and flavorful!
Love that you added veggies as well — so glad you liked the chicken!
Delicious! Definitely a keeper recipe! Very tender and flavorful.
Thanks so much Barbara!
This has got to be the best chicken recipe I have ever used. Since I found it about 2 months ago I’ve made it at least five times. Absolutely delicious. There are some variances I’ve made, and I’ve used it with both dark meat and white meat. I just mix all the dry ingredients and the oil together throw my chicken in a crock pot rub it with the spice and oil mixture add the garlic and chicken stock and let it cook.
This makes me so happy — I’m glad you’ve been liking the chicken!
Used boneless skinless and added broccoli on the top with 30 minutes left. Came out perfect.
It was very juicy & fall off the bone! Good flavor.
So glad you liked the chicken!