These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!
Love chicken dinners? Check out my favorite 40 Chicken Dinner Ideas, 15 Chicken Casserole Recipes or these Easy Crockpot Chicken Breast Recipes!
This recipe for Slow Cooker Chicken Thighs is a back-to-basics approach to making fall-off-the-bone, meltingly tender chicken thighs any day of the week.
I know, I know.
You might be thinking, “do we need another recipe for crockpot Chicken Thighs?”
(Especially when I’ve already written about my love for Slow Cooker Chicken Breasts).
And the answer to that question would be absolutely!
Here’s the thing: Not all recipes for chicken thighs cooked in the slow cooker are created equal.
These bone-in chicken thighs are seasoned with a savory blend of herbs and spices and seared before being added to the crockpot, which makes them incredibly flavorful and juicy.
See what people are saying!
“Tried this recipe today and it is a keeper!! The chicken thighs are so tender and flavorful. When it was done, I put the thighs under the broiler for a few minutes and crisped the skin up. Yummm. Thank you for a great recipe!!” — Gina
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Love those crockpot chicken recipes? Check out my recipe for Crockpot Shredded Chicken if you’re looking for more inspiration!
If you’re looking for to make chicken thighs in the Instant Pot, these Instant Pot Chicken Thighs are similar in method and results, but come with a creamy garlic sauce that gets rave reviews!
How to make Slow Cooker Chicken Thighs:
I like to use bone-in, skin-on chicken thighs when I make this recipe. I know that some people are hesitant to use skin-on chicken thighs because they’re higher in fat, but the skin makes a huge difference in terms of flavor and it keeps the meat extra moist. (You can also prepare the chicken thighs as instructed in the recipe and and remove the skin just before serving.
Take the time to brown the chicken thighs. Work in two batches if needed. The chicken shouldn’t touch or overlap. Don’t disturb the chicken thighs as they’re browning, the skin will naturally shrink away from the pan when its reached the crispy stage.
Make a gravy out of the drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.
Variations on Crockpot Chicken Thighs:
Cook potatoes in the slow cooker. Is there any chicken recipe that isn’t improved by the addition of potatoes (not according to my recipe for Slow Cooker Garlic Butter Chicken & Potatoes, anyway)? Creamy potato varieties such as Yukon Gold or red skinned potatoes are ideal for serving with chicken thighs and gravy. Toss the potatoes with 1 tablespoon of olive oil and season with salt and pepper before nestling them under the chicken thighs in the crockpot. Cook on low heat for 5-6 hours.
Add vegetables during the last hour of cooking. Fresh or frozen such as carrots, peas, corn, broccoli, and sweet pepper strips can be added during the last hour or half hour before the crock pot timer goes off (smaller or more delicate vegetables will need less time).
Make Tex-Mex slow cooker chicken thighs. Replace the herbs and spices called for in the original recipe with a packet of taco seasoning. Serve with this Instant Pot Brown Rice!
Brush chicken thighs with barbecue sauce. Once the chicken thighs are completely cooked they can be brushed with barbecue sauce. For even crispier skin, run the chicken under the broiler until the barbecue sauce begins to bubble before serving.
Can I use Boneless, Skinless Chicken Thighs?
Definitely! You can swap for the same amount of boneless, skinless chicken thighs, just reduce the cook time by half — about 2.5-3 hours on low will do it.
Skip the browning, season and add them right to the slow cooker.
How to serve Slow Cooker Chicken Thighs:
How to store leftover Crockpot Chicken Thighs:
In the refrigerator, cooked leftover slow cooker chicken thighs can be stored in a resealable container for 3-4 days.
To freeze leftover chicken thighs, remove meat from the bone and store in a resealable freezer bag for up to 4 months for optimal freshness.
To defrost cooked chicken thighs transfer to the fridge and allow to thaw overnight before using.
More crockpot chicken recipes:
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In a small bowl, combine parsley, garlic, salt, pepper, onion powder and paprika. Rub over the front and back of the chicken thighs.Heat oil in a large pan over medium heat.In two batches, brown chicken, skin side down, in hot pan. This will take 2-4 minutes.Pour chicken broth in the bottom of a 2.5-4 quart slow cooker and add chicken thighs, skin side up, trying not to overlap chicken if possible. (If you have to, that is fine, they may just take a little longer to cook through)Put the lid on and cook on low for 5-6 hours or high for 3 hours, until a meat thermometer reads 165 degrees F in the thickest part.Serve.
Boneless Skinless Chicken Thighs: you can swap for the same amount of boneless chicken thighs — just skip the browning and add them straight to the slow cooker. Cook on low 2.5-3 hours.
Make a gravy out of the liquid drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.
Serving: 2thighs | Calories: 218cal | Carbohydrates: 1g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 432mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 98IU | Calcium: 14mg | Iron: 1mg
Keywords crockpot chicken thighs, slow cooker chicken thighs
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