Slow Cooker Chicken Thighs

These slow cooker chicken thighs are fall-off-the-bone tender and BIG on flavor with minimal effort! It’s definitely one of my favorite hassle-free recipes for meal prep during a busy week. It’s amazing what a slow cooker can do with chicken. While chicken breasts work well, dark meat thighs are juicier and more affordable.

Chicken thighs in the crockpot are my go-to protein for busy weeknights. Serve them with cheesy mashed potatoes, balsamic honey Brussels sprouts, or air fryer roasted potatoes.

Why you’ll love this recipe

Simple to make with 6 ingredients. This slow cooker chicken thigh recipe is quick and easy. Just season and pan-sear the chicken, then add everything to your slow cooker. That’s it!
Makes the most tender chicken with no hassle. The meat practically falls apart when it’s done. It’s juicy and moist, not dry or chewy! My husband tells me it’s better than a restaurant.
Flavorful to pair with any side dish. Perfectly seasoned chicken in a flavorful lemon garlic broth! The sauce is perfect for spooning over rice or mashed potatoes.

Tips for Busy Cooks

Whenever chicken thighs go on sale, I buy a double pack and make extra for lunch the next day. Transform them into a complete meal with a microwaveable pouch of white or brown rice!

Ingredients for slow cooker chicken thighs. Chicken thighs, broth, spices, butter, oil, and lemon.

Key Ingredient Notes

Chicken thighs – I recommend skin-on bone-in chicken thighs for this recipe. Seasoning the skin with a dry rub amps up the flavor and bone-in keeps the meat from drying out so it stays extra juicy. If you prefer boneless, that’s fine too! Just sear the chicken until it’s golden brown and caramelized.
Spices – I use a mixture of garlic powder, onion powder, paprika, rosemary, black pepper, and salt. Feel free to use whatever you have on hand or a spice mix. You can use fresh rosemary if you prefer. Add 2-3 sprigs to the slow cooker when you add the chicken broth.
Olive oil – I used olive oil for added flavor, but any neutral oil works great! I don’t recommend butter since it has a lower smoke point and is liable to burn before the skin is caramelized.
Chicken broth – Vegetable broth works in a pinch too.
Butter – Don’t use oil here! You want that buttery flavor to infuse into the broth and meat.
Lemon – For a bright lemony punch. Always use fresh lemon juice whenever possible.
Garlic – For added depth of flavor. You can mince your own or buy a jar of minced garlic. The jar lasts for three months in the refrigerator.

How to make slow cooker chicken thighs

Season the chicken: Pat dry the chicken thighs with a paper towel. Evenly coat the thighs with the spice mixture.
Pan-sear the chicken thighs: Heat the olive oil over medium in a nonstick skillet. Place the skin-on thighs skin side down into the skillet. Cook until the skin is crispy, about 5 to 8 minutes.

seasoning chicken thighs, then pan searing in oil.

Transfer thighs to the slow cooker skin-side up. Pour in the chicken broth. Add the butter, lemon juice, and minced garlic.
Slow cook on high for 3 hours or low for 5 hours or until the chicken reaches an internal temperature of 165°F.
Serve with fresh parsley and the buttery juices from the slow cooker!

seared chicken thighs in slow cooker with butter.

Expert Tips:

Pat the chicken thighs dry before you sear them. Moisture creates steam, and steam prevents good caramelization! We want a deep golden brown and crispy caramelized skin.
Don’t skip pan-searing the thighs before adding them to the crock pot! It adds ample flavor to the dish and is totally worth the extra 5 minutes.
Let the skillet get hot before you add the chicken. A warm pan won’t sear the skin effectively. Medium heat is the right temperature, but the skillet should be hot and up to temp!
For extra crispy skin, place them under the broiler once they’re finished cooking in the slow cooker. Lay the chicken thighs on a small sheet pan and broil for 3 to 5 minutes, until the skin crisps up. Don’t walk away from the oven! Watch closely to make sure it doesn’t burn.
You don’t need to cover the chicken thighs fully in liquid in the slow cooker. Partially covered works great and helps to keep the skin less soggy at the end of cooking.

What to serve with crockpot chicken thighs

The beauty of these chicken thighs is they are easy to serve with so many different side dishes. Here are some of our favorite options:

Storage

Store leftover crockpot chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until hot throughout. Or transfer the thighs to a baking dish, add a splash of chicken broth, and heat in a 350ºF oven.

You can freeze the leftovers as well. Place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave for a couple of minutes until warmed through.

Slow cooker chicken thighs with rice and lemon.

FAQs

Is it okay to put raw chicken in the slow cooker?

Yes, a slow cooker is designed to cook raw chicken. The direct heat and lengthy cooking time kill dangerous bacteria from raw chicken. Just make sure you cook it to an internal temperature of 165 degrees Fahrenheit. However, it is not recommended to place frozen chicken in the slow cooker. The meat hangs out too long in the danger zone or temperature that allows bacteria to grow.

Is it better to cook chicken thighs on high or low?

Chicken thighs are very forgiving, so either way they will end up tender and juicy! If possible, I find it better to cook chicken in the slow cooker on low heat. It’s less likely to dry out.

Do I need to brown the chicken before it goes into the slow cooker?

While technically, the chicken will still cook if you don’t pan-sear it, it won’t be as flavorful! Pan searing the skin crisps it up and adds tons of flavor to the finished dish. It takes less than 10 minutes to do it and is worth it in the end.

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This recipe was originally published on June 29th, 2023.