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 in a rich mixture of butter, garlic, paprika, Italian seasoning, and garlic powder, with a splash of chicken broth for extra flavor. The result is tender, fall-off-the-bone chicken, making it a minimal-effort, flavorful recipe perfect for busy weeknight dinners.

A close-up of slow cooker chicken thighs garnished with parsley in a black slow cooker.
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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.

Pre-measured ingredients for slow cooker chicken thighs on a wooden cutting board.

How To Make Tender Slow Cooker Chicken Thighs

A small bowl of pre-mixed spices with a spoon in it.

First: Evenly combine the spices together in a small bowl.

An overhead view of seasoned chicken thighs arranged on a white plate.

Second: Pat the chicken thighs dry and season them all over.

Five seared chicken thighs in a large cast iron skillet.

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.

Seared chicken thighs in a slow cooker with butter and garlic on top.

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.

A closeup of slow-cooker chicken thighs garnished with parsley on a white serving plate.

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.

A fork picking up a slice of slow cooker chicken thighs.

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.

Slow Cooker Chicken Thighs – Fall-Off-The-Bone Tender!

5 from 1 vote
Author: Olivia Ribas
Servings6 people
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
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 in a rich mixture of butter, garlic, paprika, Italian seasoning, and garlic powder, with a splash of chicken broth for extra flavor. The result is tender, fall-off-the-bone chicken, making it a minimal-effort, flavorful recipe perfect for busy weeknight dinners.

Equipment

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Ingredients  

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.
    Left: White bowl with spices. Right: Raw chicken thighs, seasoned, on a white plate.
  • 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.
    chicken thighs in a skillet
  • 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.
    chicken thighs inside of a slow cooker with butter in 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
    closeup view of chicken thighs on a white plate

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 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

Serving: 1/6, Calories: 395kcal, Carbohydrates: 2g, Protein: 25g, Fat: 31g, Cholesterol: 158mg, Sodium: 203mg, Potassium: 336mg, Calcium: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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5 from 1 vote

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2 Comments

  1. Theresa says:

    Recipe is so good

    1. Olivia Ribas says:

      Right? We absolutely love it too—especially the sauce and how tender the chicken is. Thanks so much for stopping by! 😉