These crock pot chicken thighs are one of my go-to weeknight dinners when I need something easy, flavorful, and completely hands-off. A quick sear first, then the chicken cooks low and slow in a garlic butter broth seasoned with paprika and Italian seasoning. After 4 hours on low, the thighs are so tender they fall right off the bone. Bone-in, skin-on thighs are my pick for this recipe, but I’ve included boneless instructions too so you can use whatever you have.
Why I Love This Recipe
What I love most about this crockpot chicken thighs recipe is how little effort it takes on a busy weeknight. The prep is about 10 minutes, and after that the slow cooker does everything.
While the chicken cooks, I put together a quick side or two, and by the time dinner is ready the whole house smells incredible. Pierre and Thomas always go back for seconds, especially when I spoon that garlicky butter broth over their rice.
I’ve been making crock pot chicken thighs for years, and bone-in, skin-on thighs are always my first choice. The bone adds flavor and the skin keeps everything juicy during the long cook. That said, boneless skinless thighs work well too, I just reduce the cook time a bit. I’ve also made this with chicken breast in a pinch, but honestly the thighs win every time.
Key Ingredients
Chicken thighs: I always reach for bone-in, skin-on chicken thighs when I make this. They have more fat and connective tissue than boneless, which means they stay incredibly juicy and tender during the long, slow cook. They’re also very forgiving, nearly impossible to overcook. If you only have boneless skinless thighs, they work well too, just reduce the cook time to about 2.5 to 3 hours on low, since they cook faster without the bone.
Chicken broth: I recommend using low-sodium chicken broth and adjusting the salt yourself. I usually have homemade chicken broth in my freezer, so that’s what I reach for, but store-bought works perfectly. The broth keeps the chicken moist and becomes a rich, savory base you can spoon right over your sides.
Butter and garlic: This is where most of the flavor comes from. I use fresh minced garlic cloves — not jarred — because the flavor is so much brighter and more fragrant. The butter melts slowly over the chicken as it cooks and bastes the meat the whole time.
Seasonings: I prefer a simple blend of paprika, Italian seasoning, garlic powder, salt, and pepper. Together they give the chicken a savory, slightly smoky, herby flavor that works beautifully with the low and slow cooking method. I’ve tried this with lots of different spice blends over the years, and this combination is always the one I come back to.
How To Make Tender Slow Cooker Chicken Thighs
Step 1 — Mix your spices. I combine the garlic powder, paprika, Italian seasoning, salt, and pepper in a small bowl first so the seasoning coats the chicken evenly. It only takes a minute and makes a real difference.
Step 2 — Pat the chicken dry and season. I always pat the chicken dry with paper towels before seasoning. Removing that surface moisture is what helps you get a good sear in the next step. Then I rub the spice mix all over the thighs, getting it under the skin where I can.
Step 3 — Sear the chicken. I never skip this step. Heat olive oil in a skillet over medium-high heat and place the chicken thighs skin-side down for about 3 to 4 minutes, until the skin is golden and crispy. Don’t rush it. The skin will release naturally from the pan when it’s ready. Flipping too soon can tear it. This sear adds a layer of flavor you just don’t get otherwise.
Step 4 — Build the slow cooker. Pour the chicken broth into the bottom of the crock pot first, then add the seared chicken thighs. Scatter the diced butter and minced garlic over the top. The butter will slowly melt down over the chicken as it cooks, basting it the whole time. Cover and let the slow cooker work its magic. It’ll be done when reaches 165ºF.
Step 6 — Crisp under the broiler. The steam in the slow cooker softens the skin, so I transfer the cooked thighs to a foil-lined baking sheet and broil on high for 3 to 5 minutes. The skin gets beautifully crispy again. Keep a close eye on it — the broiler works fast.
How long to cook chicken thighs in the crock pot?
Cook times depend on your slow cooker model and the size of your thighs, so I always recommend using a thermometer rather than relying purely on the clock.
Bone-in, skin-on thighs: 4 to 5 hours on LOW, or 1.5 to 2 hours on HIGH.
Boneless skinless thighs: 2.5 to 3 hours on LOW, or 1 to 1.5 hours on HIGH.
The chicken is fully cooked when the internal temperature reaches 165°F. I like to check the thickest part of the thigh, away from the bone, for the most accurate reading.
How to Serve with
I love serving these crock pot chicken thighs with sides that can soak up that garlicky broth.
My air fryer baby potatoes and crispy roasted green beans are the most requested in my house.
Mashed potatoes are another favorite, especially when you spoon the extra broth right on top.
And if you want to stretch the leftovers, shredded chicken from this recipe is perfect for tacos, wraps, grain bowls, or a quick chicken salad.
More Slow Cooker Chicken Recipes
Slow Cooker Chicken Noodles Soup
4 hrs 10 mins
Slow Cooker Honey Garlic Chicken
2 hrs 10 mins
Crockpot Chicken and Sweet Potatoes
1 hr 10 mins
Slow Cooker Chicken Chili
3 hrs 10 mins
Slow Cooker Chicken Thighs (Crock Pot, Fall-Off-The-Bone Tender)
Equipment
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
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 the chicken broth into the slow cooker. Then, transfer the seared chicken to the slow cooker and scatter the diced butter and minced garlic over the top.
- 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
Notes
- 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 make a quick gravy: whisk 1 teaspoon of cornstarch into the leftover slow cooker juices and simmer in a small saucepan over medium heat for 2 to 3 minutes until thickened.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Recipe is so good
Right? We absolutely love it too—especially the sauce and how tender the chicken is. Thanks so much for stopping by! 😉
Can I make cream gravy with the leftover stuff on the slow cooker? I’m going to try it! The chicken looks good 👍
Yes! Use the leftover juices to make a gravy, whisk in 1–2 teaspoons of flour to thicken, then add a splash of cream and simmer until smooth and creamy. 😊