Crockpot Chicken Thighs - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 1 30

Total Time 1 45

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, smoked paprika, garlic powder, onion powder, and Italian seasoning to the slow cooker. Add the seared chicken thighs, skin side up.
Cover with a lid and cook on high for 1½ hours or on low for 4 hours. The chicken is done when its internal temperature reaches 165°F (74°C).
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.

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: Use a meat thermometer to ensure that your chicken thighs are fully cooked. This means that they should be at or over 165°F (74°C). I prefer to pull the chicken from the slow cooker once it's reached this temperature. Cooking the meat much past this point can make it 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: Keep leftovers sealed and in the refrigerator for up to 4 days.