My easy recipe for Crockpot Chicken Thighs will give you wonderfully juicy chicken with just a few minutes of hands-on cooking time!
Bone-in, skin-on chicken thighs are seared first, until the skin side is golden brown. Finish the thighs in the slow cooker for a simple, delicious protein that can be served with potatoes, rice, or your favorite side dishes.
This recipe was simple and very tasty. My husband loved it. I will definitely make this again!
Kim
How I Get Better Skin on Crockpot Chicken Thighs
I always sear the chicken thighs with the skin facing down before placing them in the slow cooker. The skin will soften as the chicken cooks, but searing gives it a much better color and texture, and adds lots of flavor to the finished dish.
If I want crisp skin for serving, I transfer the cooked thighs to a baking sheet and place them under the broiler for a few minutes. When I’m serving them with the cooking juices and don’t mind the softer skin, I skip that final step. The chicken is juicy and flavorful both ways!
Prefer using your pressure cooker? Try my Instant Pot Chicken Thighs recipe instead.
Ingredients for Crockpot Chicken Thighs
- Chicken: This recipe is designed to be the best way to slow cook inexpensive bone-in, skin-on chicken thighs. Trim away any excess fat and skin before you get started.
- Olive Oil and Butter: Use butter and light olive oil rather than extra virgin olive oil to sear the chicken skin before adding the thighs to the crock pot. Light olive oil has a higher smoke point than extra virgin olive oil, making it better suited to searing the chicken. Butter adds flavor and helps the skin brown.
- Chicken Stock: We’ll only add half a cup of liquid to the slow cooker. Only a small amount of stock is needed because the chicken releases more liquid as it cooks. This means that the chicken won’t be fully submerged in the liquid, which is what we want. Packaged or homemade stock can be used.
- Seasonings: Aside from salt and pepper, you’ll need freshly minced garlic, Italian seasoning, smoked paprika, garlic powder, and onion powder.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Crockpot Chicken Thighs
The complete instructions and process photos are in the recipe card below, but there are a few details worth knowing before you begin.
Sear the Chicken First
Searing the thighs with the skin facing down gives them a deep golden color and adds flavor before slow cooking.
Cook Low and Slow
Arrange the seared thighs in a single layer in the Crock Pot with the skin facing up so that the chicken isn’t sitting completely below the cooking liquid.
I like to cook chicken thighs in the crockpot for 4 hours on low for the best texture, but 1½ hours on high will also work if you’re in a hurry.
Although chicken is safe to eat at 165°F or 74°C, I prefer thighs cooked to 175°F to 185°F or 79°C to 85°C for a more tender texture. Serve them with the flavorful cooking juices, thicken the juices into gravy, or place the thighs under the broiler briefly for crisper skin.
Flavor Adjustments
I developed this recipe to have a simple, classic flavor so that it can be easily served with any of your favorite side dishes. Garlic, Italian seasoning, and smoked paprika are delicious on just about anything, and I always have them in my kitchen!
That said, you can certainly change up the flavors in this recipe if you’re looking for something different. Try a bit of Cajun seasoning for a spicy kick, or use other herbs or spices that your family enjoys.
You might also like to try my simple slow cooker chicken and gravy recipe. It’s the ultimate comfort food, especially served with mashed potatoes!
Storing Tips
You can keep leftover crock pot chicken thighs in an airtight container in the refrigerator for up to 3 or 4 days. If you made gravy, store this in a separate container in the fridge for the same amount of time.
The leftovers make wonderful lunches, or pull the meat off the bones to make salads, sandwiches, or wraps.
What To Serve With Crock Pot Chicken Thighs
I love to serve this recipe with rice! Try making white rice in the instant pot, or make a more flavorful dish like my mushroom rice or Mexican rice.
If your family prefers potatoes, you will definitely want to make them my Instant Pot buttered potatoes. Or use the oven to make crispy roasted fingerling potatoes.
What Size Crockpot to Use
This recipe is for slow cooking 2 pounds of chicken, which is usually 5-6 bone-in thighs. Choose a standard-size crockpot that is 6-7 quarts so that you have enough room to place the chicken in a single layer.
While the chicken does not need to be submerged in the broth, stacking the chicken in two layers can affect even cooking and texture.
If your slow cooker is smaller, cook only as many thighs as will fit without stacking them.
Large batches of chicken may require two slow cookers rather than just doubling the recipe into one Crockpot.
Boneless Thighs in the Crockpot?
While you can cook boneless chicken thighs in the crockpot, this particular recipe is designed for bone-in thighs. I prefer to bake boneless chicken thighs instead.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Chicken Thighs
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds (900 g) chicken thighs bone-in, skin-on
- Salt and pepper to taste
- 1 tablespoon (15 ml) light olive oil
- 2 tablespoons (26 g) butter
- ½ cup (120 ml) chicken stock or chicken broth
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons cornstarch (cornflour in the UK) mixed with 2 tablespoons water, optional for sauce thickening
Instructions
- Pat the chicken thighs dry with a paper towel and generously season with salt and pepper.
- Heat olive oil and butter in a hot pan and sear the chicken thighs skin side down until golden brown.
- While the chicken is browning, add chicken stock, garlic, Italian seasoning, smoked paprika, garlic powder, and onion powder to the slow cooker.
- Add the seared chicken thighs, skin side up, in a single layer.
- Cover and cook on low for 4 hours or on high for 1½ hours. Chicken is safe to eat at 165°F or 74°C, but I prefer thighs cooked to 175°F to 185°F or 79°C to 85°C for a more tender texture.
- To make a gravy, remove the chicken from the slow cooker. Stir in a slurry of cornstarch and water, cover, and cook for 15 more minutes.
- For crispier skin, place the cooked chicken under a broiler for a few minutes.
Notes:
- Adjust the Seasoning: The seasonings in this recipe are classic and delicious, but you can easily change them to suit your preferences. To make this recipe lower in sodium, look for low-sodium broth and unsalted butter.
- Check the Temperature: Insert an instant-read thermometer into the thickest part of the chicken without touching the bone. Chicken thighs are safe at 165°F or 74°C, but I prefer them between 175°F and 185°F or 79°C and 85°C for a more tender texture. Avoid cooking them much beyond this point because the meat can become too soft.
- Searing is Key! I get the best results searing the chicken in a stainless steel or cast iron pan, but you can use a non-stick pan, or whatever you’re comfortable with. The important thing is that the pan is hot and that you let the chicken sit without touching it so that it can brown and get crispy.
- Storing: Store leftover chicken thighs and gravy in airtight containers in the refrigerator for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kim says
I’m making it right now but substituted curry powder for Italian seasoning and added a little thyme and sliced onions. I loved your original recipe last time I made it. Will let you know how this turns out!
Diana says
That sounds like a fun twist, Kim. I hope it turns out well! Let me know how the curry version goes.