Slow Cooker Chicken Thighs (Crock Pot, Fall-Off-The-Bone Tender)
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.
Servings: 6 people
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
Serving: 1/6 | Calories: 395kcal | Carbohydrates: 2g | Protein: 25g | Fat: 31g | Cholesterol: 158mg | Sodium: 203mg | Potassium: 336mg | Calcium: 2mg