Make room in your dinner rotation for a new favorite: Slow Cooker Chicken Thighs! After a quick sear, the chicken thighs cook low and slow until they fall right off the bone. A minimal-effort recipe perfect for meal prep and busy weeknight dinners exists.
I love this Slow Cooker Chicken Thigh recipe because they only take about 10 minutes to prep—the slow cooker does the rest. And since you cook them low and slow, the chicken literally falls off the bone. The chicken broth makes them tender and juicy. It is also full of flavor because of the tasty seasoning.
key ingredients
Chicken Thighs: I like to use bone-in, skin-on chicken thighs because they’re super tender and nearly impossible to overcook, especially in the slow cooker. If you prefer boneless skinless chicken thighs, go for it. You can also make this recipe with chicken breast.
Chicken broth: I also recommend using low-sodium chicken broth and adding salt to taste. I usually have unsalted homemade chicken broth in the freezer, so that’s what I’m using. Feel free to use whatever you prefer, just be mindful of the salt.
Seasonings: I’ve already made this crockpot chicken recipe with lots of different seasonings but I prefer to make it with paprika, Italian seasoning, garlic powder and salt and pepper, because they give the chicken a nice savory, slightly smoky, and herby taste that works really well when cooked slowly.
How To Make Tender Slow Cooker Chicken Thighs
First: Evenly combine the spices together in a small bowl.
Second: Pat the chicken thighs dry and season them all over.
Next: Heat the olive oil over medium-high and sear the chicken thighs skin-side down for a few minutes. Once they’re crispy, set them aside.
Finally: Add the chicken broth to the crockpot, then the chicken thighs, and top it all with butter and garlic. Cover and let the slow cooker work its magic. It’ll be done when reaches 165ºF.
Pro Recipe Tip
The steam in the slow cooker can make the chicken skin soft.
This is where the broiler comes in! To get that crispy texture back, I like to transfer the chicken to a baking sheet and broil it for about 3-5 minutes. The skin is so delicious and crispy after that. Just remember to keep a close eye on the broiler since it works quickly.
How to Serve with
I’m not kidding when I say you can use this chicken dish a million different ways.
While the chicken does its thing in the slow cooker, I’ll throw a couple of vegetable sides together. These air fryer baby potatoes and crispy green beans are highly requested in my house. The chicken is also incredible with mashed potatoes side dish, especially when you spoon the extra broth on top.
But my favorite way to meal prep chicken is shredding it. It’s so easy to add shredded chicken to chicken salad, tacos, bowls, wraps, you name it.
More Slow Cooker Chicken Recipes
Slow Cooker Chicken Thighs
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Ingredients
- 6-8 chicken thighs skin-on and bone-in
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- 2 tablespoon butter diced
- 4 garlic cloves minced
- fresh parsley for garnish
Equipment
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture (this helps with crispiness). In a small bowl, mix the garlic powder, paprika, salt, black pepper, and Italian seasoning. Rub the seasoning mix all over the chicken thighs.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 3-4 minutes, until the skin is golden and crispy. Set aside.
- Pour in the chicken broth and transfer the seared chicken to the slow cooker. Scatter the diced butter and minced garlic over the chicken.
- Cover and cook on high for 1½ hours or on low for 4 hours, The chicken is fully cooked when its internal temperature hits 165°F. Use a meat thermometer to check the thickest part for accuracy!
- Preheat the broiler to high. Transfer the cooked chicken thighs to a baking sheet lined with foil. Broil for 3-5 minutes until the skin crisps up further. Keep a close eye on it to prevent burning.
- Garnish with fresh parsley and serve warm with your favorite sides
Tips
- For the best sear, wait until the chicken releases from the pan on its own. Flipping it too soon can make the skin tear if it sticks to the pan.
- Let the chicken rest for at least 5 minutes before serving. This lets the juices settle and keeps the meat super tender.
- To Store: Allow the leftovers to cool and store them in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Store in a freezer-safe bag or container and freeze for up to 3 months.
- To Reheat: To keep the skin crispy, warm the leftovers in the oven until they’re heated through.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Theresa says
Recipe is so good
Olivia Ribas says
Right? We absolutely love it too—especially the sauce and how tender the chicken is. Thanks so much for stopping by! 😉