Slow Cooker Chicken Thighs

I love making Slow Cooker Chicken Thighs when I want a rich, comforting meal with minimal hands-on time. The slow cooking process makes the chicken incredibly tender and juicy, while the seasonings create deep, savory flavor that feels satisfying and homey.

Why You’ll Love This Recipe

I appreciate how effortless this recipe is to prepare. I simply season the chicken, place it in the slow cooker, and let it do the work. I enjoy how chicken thighs stay moist and flavorful during slow cooking, making them nearly foolproof. I also like that this dish pairs well with so many sides, from rice and mashed potatoes to roasted vegetables. It’s one of my favorite dependable weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste
1/2 cup chicken broth

Directions

I start by patting the chicken thighs dry with paper towels. This helps the seasoning stick better. I rub them with olive oil and season them evenly with garlic powder, onion powder, paprika, thyme, oregano, salt, and black pepper.

If I have a few extra minutes, I like to sear the chicken thighs skin-side down in a hot skillet for 3–4 minutes to add extra color and flavor. This step is optional, but I find it adds depth.

I place the chicken thighs in the slow cooker and pour the chicken broth around them. I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

If I want crispier skin, I transfer the cooked thighs to a baking sheet and broil them in the oven for 3–5 minutes before serving.

Servings and Timing

I find this recipe serves 4–6 people.

Preparation time: 10–15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: approximately 6–7 hours 15 minutes

Variations

I sometimes add sliced onions and carrots to the slow cooker for extra flavor and a built-in side dish. When I want a sweeter glaze, I mix a little honey and Dijon mustard and brush it over the chicken during the last hour of cooking. I also enjoy adding a splash of soy sauce and a bit of brown sugar for a savory-sweet twist.

Storage/Reheating

I store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. I reheat them in the microwave or in a covered dish in the oven at 325°F (160°C) until warmed through. For longer storage, I freeze the cooked chicken for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, I can use boneless thighs. I usually reduce the cooking time slightly since they cook a bit faster.

Do I need to add liquid to the slow cooker?

Yes, I add a small amount of broth to prevent the chicken from drying out and to create flavorful juices.

Can I cook this from frozen?

I prefer thawing the chicken first for even cooking and food safety, but I can cook from frozen if necessary by increasing the cooking time.

How do I make the sauce thicker?

If I want a thicker sauce, I remove the chicken and whisk a cornstarch slurry into the cooking liquid. I let it cook on high for a few minutes until thickened.

What sides go well with this dish?

I love serving these chicken thighs with mashed potatoes, rice, steamed vegetables, or a simple green salad.

Conclusion

I love how Slow Cooker Chicken Thighs turn simple ingredients into a comforting and flavorful meal. The slow cooking process guarantees tender, juicy chicken every time, and the versatility makes it easy to adapt to whatever flavors I’m craving. It’s one of my favorite go-to recipes for an easy and satisfying dinner.

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