Crock Pot Chicken Thighs
If you like your chicken juicy and flavorful (and who doesn’t?!), these Crock Pot Chicken Thighs deserve a spot on your weeknight meal plan. I’ve got the secret to making them EXTRA delicious!
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Why You’ll Love This Slow Cooker Bone-In Chicken Thighs Recipe
- One Little Trick for Perfect Crock Pot Chicken. Brown! The! Chicken! First! Yes, it adds an extra step to the process, but just plopping the chicken thighs straight into the slow cooker won’t give you nearly as much depth and flavor as searing them in a Dutch oven before slow cooking.
- Set It and Forget It Weeknight Dinner. After that initial sear, you’ll coast all the way through to dinnertime. Since chicken thighs are more forgiving than chicken breasts, you don’t have to worry about turning off the crockpot at the exact right moment to keep them from being tough, like you do with Crockpot Shredded Chicken Breast. These crockpot chicken thighs are tender and juicy EVERY time! (So are these Baked Chicken Thighs.)
- So Much Flavor. Aside from the searing, the ingredients in this recipe for crockpot chicken thighs infuse every bite with flavor. We’re talking bright lemon, brown sugar for a subtle caramel note, paprika and garlic powder for savory oomph, and dried thyme and oregano for an herbaceous kick.
- Budget-Friendly. Chicken thighs are a budget-friendly protein option that’s great for meal planning. It’s why I also love Braised Chicken Thighs and Air Fryer Chicken Thighs!
How to Make Crockpot Chicken Thighs
The Ingredients
- Chicken Thighs. I prefer bone-in, skin-on chicken thighs for the best flavor, but you can use boneless if you’d like. Just remember that they’ll cook faster than bone-in thighs.
- Low Sodium Chicken Broth or White Wine. The cooking liquid that will infuse your crockpot chicken thighs with flavor. If you use white wine, make sure it’s a dry white wine.
- Lemons. For bright flavor.
- Seasonings. Brown sugar, paprika, dried thyme, oregano, and garlic powder.
- Fresh Parsley. Parsley perks up the flavor at the end of cooking time and adds some visual interest.
The Directions
- Sear. Dry and season the chicken thighs, then sear them in the oil in a Dutch oven.
- Transfer. Once the chicken thighs are browned and crisp on both sides, transfer them to the slow cooker skin-side-up.
- Deglaze. Pour the broth or wine into the Dutch oven and scrape up the browned bits. Transfer to the slow cooker.
- Make the Chicken Seasoning. Whisk the lemon zest and seasoning ingredients in a bowl, then sprinkle the mixture onto the chicken.
- Cook. Tuck lemon wedges around the chicken, then cover and cook on LOW for 4 to 5 hours, or until the crockpot chicken thighs reach 165 degrees F. Transfer to a serving plate and sprinkle with parsley; rest before serving with cooking juices.
Leftover Ideas
Shred or dice the leftovers and use them in recipes like Chicken Pesto Pasta, Chicken Quesadillas, and BBQ Chicken Salad.
What to Serve with Crockpot Chicken Thighs
- Potatoes. These crockpot chicken thighs pair well with Oven Roasted Potatoes or Garlic Mashed Potatoes if you’re looking for a hearty meal.
- Rice. Serve the chicken over Lemon Rice or Instant Pot Risotto for a simple and satisfying dinner.
- Salad. Keep it light by serving these chicken thighs with Spinach Strawberry Salad or Arugula Salad.
- Vegetables. Smashed Brussels Sprouts, Roasted Broccoli and Carrots, and Air Fryer Asparagus are the perfect accompaniment to flavorful chicken thighs.
Recipe Tips and Tricks
- Seriously, Don’t Skip the Browning. It’s the key to making these crockpot chicken thighs delectable and crisping the skin. Plus, then you get to use the fond, aka the yummy, crispy brown bits that form on the bottom of the pot.
- Use a Meat Thermometer. To ensure that your chicken is fully cooked, use a meat thermometer to check the internal temperature. I love this instant-read thermometer. Cook until your chicken thighs until they register at least 165°F without touching the bone.
- Let It Rest. Before slicing and serving, allow the chicken to rest for a few minutes so the juices can redistribute. Hello, juicy tender chicken!
- Optional: Make a Gravy. You can use the juices from the slow cooker to make a gravy for serving with your crockpot chicken thighs. Simply strain the juices and mix in a slurry of cornstarch or flour and water, then cook until thickened. (You can follow the basic steps in this Turkey Gravy.)
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Crock Pot Chicken Thighs
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These crockpot chicken thighs are juicy, tender, and full of big flavor in every bite! An easy weeknight dinner you'll make again and again.
Servings 6 servings
Calories 363kcal
Ingredients
- 6 to 8 bone-in, skin on chicken thighs (about 3 to 3 1/2 pounds)
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil or canola oil
- 1/3 cup low sodium chicken broth or white wine
- 2 small lemons
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- Chopped fresh parsley optional for serving
Instructions
-
Pat the chicken dry. Season on both sides with the salt and pepper.
-
In a Dutch oven or similar wide, sturdy pot, heat the oil over medium-high. Add the chicken thighs skin-side down in a single layer so the pieces are not touching (you will likely need to cook it in batches; do not crowd the chicken, or it will not crisp properly). Let cook undisturbed for 4 minutes, then move the chicken around a bit so that the skin browns evenly. Continue cooking until deep golden and crisp, about 2 to 4 minutes more. Transfer to your slow cooker, skin-side up. Repeat with the remaining thighs.
-
Pour the broth into the pot you used to cook the chicken. Stir scraping up the bits stuck to the bottom of the pan (these are FLAVOR and we don’t want to waste them!). Let simmer for 2 minutes. Pour into the slow cooker around the thighs (try not to dump the liquid right on top of the nice, crispy skin).
-
Zest 1 of the lemons into a small bowl. Add the brown sugar, paprika, thyme, oregano, and garlic powder. Stir to combine, then sprinkle evenly over the chicken.
-
Cut both of the lemons into wedges, then tuck the wedges around the chicken. Cover and slow cook the chicken thighs on LOW for 4 to 5 hours, until it registers at least 165°F on an instant read thermometer (don’t worry if it goes over; thighs are very forgiving; they’ll be falling apart tender). Transfer the chicken to a serving plate and sprinkle with parsley. Let rest a few minutes, then enjoy hot with the cooking juices in the slow cooker spooned over the top.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325°F oven for 10 to 15 minutes, or until heated through.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) | Calories: 363kcal | Carbohydrates: 7g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 2mg
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